About this recipe:This risotto is chock-a-block with green veg, including broccoli, mange-tout, courgette and green beans. This can easily be made vegetarian or vegan by using vegetable stock and leaving out the cheese.
2 tablespoons olive oil
1 onion, diced
1 clove garlic, crushed
200g Arborio rice
1 stick celery, diced
75ml dry white wine
1L boiling chicken stock
100g broccoli florets
125g mange-tout, halved
100g thinly sliced courgette
100g fresh fine green beans, cut into 2.5cm pieces
80g crumbled light feta cheese
2 tablespoons chopped fresh parsley
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Method Prep:35min › Cook:25min › Ready in:1hr
Heat olive oil in a large, heavy-bottomed saucepan over medium-high heat. Add the onion and garlic; cook and stir until the onion begins to turn golden brown at the edges, about 2 minutes. Pour in the rice, and stir until the rice is coated in oil and has started to toast, 3 to 4 minutes. Reduce the heat to medium and stir in the celery and white wine.
Cook and stir until the wine has mostly evaporated, then stir in one third of the boiling chicken stock; continue stirring until incorporated. Repeat this process twice more, stirring constantly. Stirring in the stock should take 15 to 20 minutes in all. Add the broccoli, mange-tout, courgette and green beans during the last 7 minutes of cooking, and cook until tender. Stir in the feta cheese and parsley before serving.