Ingredients
- 2 shallots, diced
- 2 cloves garlic, minced
- 3 tablespoons good quality olive oil
- 60g butter, diced
- 1.5 litres vegetable stock, hot
- 350g arborio rice
- 150ml white wine
- 100g green peas
- 50g sugar snap peas
- 150g asparagus, sliced into 2-inch pieces
- 80g tenderstem broccoli
- ½ a leek, diced
- 2 spring onions, sliced finely
- 1 lemon, zested and juiced
- 2 bay leaves
- 100g Parmesan cheese or vegetarian alternative, grated
- Handful of parsley, chopped
- Handful of mint, chopped
- Sea salt and freshly cracked black pepper
Directions
- Heat the vegetable stock and keep warm on the hob.
- Heat the olive oil in a large saucepan. Add the shallots, leeks, spring onion, bay leaves and garlic. Season with salt and pepper.
- Cook for 4-5 minutes on medium heat until soft and translucent.
- Add a knob of butter and the rice. Mix the rice to coat evenly in the butter mixture, cook for two more minutes, trying not to colour the rice.
- Add the wine and reduce by half.
- Slowly start adding the vegetable stock, a ladle at a time, stirring slowly to allow the rice to absorb the stock. Once the stock has been absorbed add another ladle. Continue to do this until all the stock has been used. This process should take about 14 minutes.
- Add the peas, asparagus, tenderstem broccoli and sugar snap peas. Continue to cook the risotto for five more minutes.
- Remove from the heat. Stir in the remaining butter, parmesan cheese, herbs and lemon juice.
- Mix well & check the seasoning, adjust to your liking. The risotto should be creamy and the grains of rice still have a slight bite to them.
- Serve with extra grated parmesan and a crisp green salad.
Recipe courtesy of Avoca.
