Vegetable risotto
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 900ml vegetable stock
- 125g asparagus spears, cut into 2-3 pieces
- 25g butter
- 1 tbsp olive oil
- 1 onion, finely chopped
- 150g risotto rice
- 75g peas (fresh or frozen)
- 50g baby spinach, chopped
- 40g pecorino, finely grated, plus extra to serve
- chives, chopped to make 1 tbsp
- mint, chopped to make 1 tbsp
- 1 lemon, zested
Method
- STEP 1
Heat the stock in a pan until simmering. Blanch the asparagus in the stock for 30 seconds then scoop out with a slotted spoon and drain.
- STEP 2
Melt a knob of the butter with the olive oil in a large, deep frying pan then cook the onion for 8-10 minutes or until softened. Add the rice and keep cooking and stirring for a few minutes until the rice is glossy.
- STEP 3
Add the stock a ladleful at a time, stirring, until the rice is just tender (it should have a bite but not be chalky at all). Add all the veg, including the blanched asparagus, and cook for 1 minute. Stir in the remaining butter, pecorino, herbs and lemon zest, season and put on a lid. Leave to sit off the heat for 3 minutes then serve in warm bowls with extra cheese, if you like.
