Vegetable risotto recipe

  • Serves 2
  • 5 mins to prepare and 30 mins to cook
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vegetable risotto 1
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Customer recipe by Bernie Scranney
Added 67 months ago

Peel and finely dice the shallots. Heat 1tbsp olive oil in a large shallow pan. Fry the shallot until softened and slightly golden. Dissolve the stock cube in 1 pint of boiling water.

Add the rice to the pan and stir until all the rice has a slight coating of oil. Begin to add the stock, a little at a time, wait until it is all absorbed before adding more.

Add the diced carrots and potato and keep stirring. Keep adding the stock until the rice is creamy and cooked through.  Add the peas and asparagus and keep over a low heat for a further 5 minutes.

Just before serving, add the basil, pesto, parsley and half the Parmesan and mix well. Divide between two bowls and top with the remaining Parmesan and black pepper.  Serve.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • 1 shallot
  • 3tbsp olive oil
  • 500g (1lb) risotto rice
  • ½ vegetable stock cube
  • 1 small potato, peeled and finely diced
  • 1 carrot, peeled and finely diced
  • 100g (3½oz) fresh peas
  • 1 pack asparagus tips
  • 1tsp green basil pesto
  • 1 pack fresh basil
  • 1 pack fresh parsley
  • 50g (2oz) Parmesan cheese
  • 1tsp black pepper
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