Summer vegetable risotto recipe

44 ratings Rate
  • Serves 4
  • 15 mins to prepare and 20 mins to cook
  • 434 calories / serving
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Summer vegetable risotto HERO

Boil the asparagus and beans in water for 3 minutes. Drain and plunge into cold water, then drain again.

Heat the olive oil in a medium pan and fry the onion gently until transparent. Stir in the rice. Add 1 ladle of hot stock and cook until absorbed. Keep the stock simmering on the stove and add it a ladle at a time to the rice, stirring each time until absorbed. When most of the stock has been used, add the asparagus and beans, white wine and lemon juice. 

Simmer for a few minutes, then stir through the parsley. Top with Parmesan to serve. 

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  • Ingredients

  • 100g (3½oz) asparagus, trimmed
  • 125g (4oz) fresh or frozen broad beans
  • 1tbsp olive oil
  • 1 small onion, finely diced
  • 350g (12oz) risotto rice
  • 1 litre (1¾pt) vegetable stock
  • 150ml (¼pt) dry white wine
  • 2tbsp lemon juice
  • handful fresh parsley, finely chopped 
  • 25g (1oz) Parmesan, shaved
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  • Energy 1839kj 434kcal 22%
  • Fat 7g 10%
  • Saturates 2.3g 12%
  • Sugars 2.8g 3%
  • Salt 2.4g 39%

of the reference intake
Carbohydrate 80.6g Protein 11g Fibre 4.1g

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