Prep Time: 20 minutes
Cook Time: 40 minutes
Serves: 4
Ingredients
- 1 Massel Vegetable Stock Cube, with 750ml of water
- 60ml white wine white, dry-style
- 1 tbsp olive oil
- 1 medium brown onion, finely chopped
- 2 garlic cloves, crushed
- 200g arborio rice
- 2 bunches asparagus, cut into 2cm lengths
- 120g frozen green peas
- 150g frozen broad beans
- 1 tsp lemon rind
- 40g grated parmesan cheese
- 1 medium lemon, cut into quarters
Allergens: Recipe may contain peanuts, tree nuts, milk, soy and sesame
Method
Step 1
Bring stock and wine to the boil in a medium saucepan. Reduce heat to low and simmer, uncovered, until required.
Step 2
Meanwhile, heat oil in a large, heavy-based saucepan over medium heat. Cook onion and garlic, stirring, for 5 minutes or until softened. Add rice and cook, stirring, for 2 minutes or until rice is opaque. Reduce heat to low and add hot stock, ½ cup (125ml) at a time, stirring constantly until almost all the liquid is absorbed – this should take about 20-25 minutes.
Step 3
When adding the last quantity of stock, stir in asparagus, peas and broad beans. Season. Cook, stirring occasionally, for 5 minutes or until vegetables are just tender. Stir in lemon rind and half the parmesan. Serve sprinkled with remaining parmesan and lemon quarters.
