Free Recipe Spring Vegetable Risotto
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Ingredients for Spring Vegetable Risotto Recipe
250 g Asparagus; (8oz)
2 sm Courgettes
3 sm Carrots
1 Leek or 3 spring onions
2 tb Olive oil
100 g Shelled peas; thawed if
-frozen
; (31/2lb)
150 ml Water; (1/4 pint)
325 g Cooked rice; (11oz)
1 tb Plain flour
Salt and pepper
100 g Shelled broad beans; thawed
-if frozen
; (31/2oz)
Spring Vegetable Risotto Preparation
1. Cut the tough bases from the asparagus and chop the stems into small pieces, leaving the tips intact. 2. Cut the courgettes, carrots and leek or spring onions into thin slices. 3. Heat the olive oil in a large saucepan, add the courgettes, carrots and leek or spring onions and fry for 1-2 minutes. 4. Add the remaining vegetables and continue to fry for about 5 minutes or until they are softened but not browned. 5. Add the water and bring to the boil, then reduce the heat, cover and simmer for 10-15 minutes or until cooked to your liking. 6. Add the rice and flour, season with salt and pepper and stir well. 7. Continue to cook, stirring constantly, for 1-2 minutes or until thickened, then serve hot. Converted by MC_Buster. NOTES : Quick and easy spicy risotto. Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
How Do You Cook Spring Vegetable Risotto?
If you know a better Spring Vegetable Risotto Recipe please comment below.