Spring vegetable risotto

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    Spring vegetable risotto

    Spring vegetable risotto

    (4)
    45min


    20 people made this

    About this recipe: Risotto is comfort food at its best, and you can ring the changes by adding almost any fresh ingredients you have to hand. This one uses fresh asparagus, baby carrots and young spring peas and beans.

    Ingredients
    Serves: 4 

    • 1 litre vegetable stock
    • 100g asparagus tips
    • 100g baby carrots, halved lengthways
    • 200g fresh young peas, shelled
    • 500g baby broad beans, shelled
    • 2 tbsp olive oil
    • 2 baby leeks, thinly sliced
    • 300g risotto rice
    • 1 tbsp pesto sauce
    • 25g pine nuts, toasted

    Method
    Prep:25min  ›  Cook:20min  ›  Ready in:45min 

    1. Bring the stock to the boil in a large saucepan, then reduce the heat, add the asparagus tips, carrots, peas and broad beans and simmer for 4–5 minutes until tender. Remove the vegetables with a draining spoon and set aside. Keep the stock simmering over a gentle heat.
    2. Meanwhile, heat the oil in a large, heavy-based frying pan and add the leeks. Stir-fry for 2 minutes until they are bright green, then stir in the rice.
    3. Add 2–3 tbsp of the hot stock and cook gently, stirring until the liquid is absorbed. Continue adding the stock, a little at a time, until the mixture is soupy and the grains of rice are tender but still have a slight bite. This will take about 20 minutes.
    4. Stir in the pesto and season to taste. Gently stir in the asparagus, carrots, peas and beans and cook for a few more minutes until the vegetables are heated through. Serve in heated soup plates and scatter over the pine nuts.

    variation

    When fresh peas and broad beans are not in season, or to save time, use frozen peas and beans.

    cook's tip

    There are many varieties of pesto sauce on the market and it is a matter of taste which one you use in this recipe. Those that contain Parmesan are not suitable for strict vegetarians. Pesto is salted so you may only need to season the risotto with some freshly ground black pepper. You could of course, also use a home-made pesto.

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    Reviews & ratings
    Average global rating:
    (4)

    Reviews in English (4)

    by
    2

    More peas and less broad beans and excellent results  -  09 Apr 2009

    UnaLang
    by
    0

    Good idea ,you can use what you have 'ad hoc' *))  -  27 Mar 2017

    popclough
    0

    I agree with pauldw, I didn't have the amount of broad beans as suggested only just over 250grms and I think that was more than enough. However I did have 7 frozen spinach portions which I added in place of the beans. Because of the spinach I left out the pesto and the baby carrots. May I suggest that if you like your risotto with meat then brown off some chicken thighs then poach them for a couple of hours until the meat just falls off and add to your own meal.  -  20 Mar 2017

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