Spring Vegetable Risotto

Prep Time: 20 minutes

Cook Time: 40 minutes

Serves: 4

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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

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Method

Step 1‍

Bring stock and wine to the boil in a medium saucepan. Reduce heat to low and simmer, uncovered, until required.

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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.

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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.

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