Mixed Vegetable Risotto

Mixed Vegetable Risotto


1 person made this

Risotto is comfort food at its best, and you can easily change the basic recipe to suit the season by adding almost any fresh ingredients you have to hand.

Zoë Harpham

Serves: 4 

  • 4 cups (1 litre) vegetable stock
  • 1 bunch asparagus, trimmed
  • 100g baby carrots, halved lengthways
  • 200g fresh young peas, shelled
  • 500g baby broad beans, shelled
  • 2 tablespoons olive oil
  • 2 baby leeks, trimmed and thinly sliced
  • 1 1/2 cups (300g) risotto rice
  • 1 tablespoon pesto
  • 2 tablespoons pine nuts, toasted

Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

  1. Bring the stock to the boil in a large saucepan, then reduce the heat, add the asparagus, carrots, peas and broad beans and simmer for 4–5 minutes until the vegetables are tender. Remove the vegetables with a slotted spoon and set aside. Keep the stock simmering over a gentle heat.
  2. Meanwhile, heat the oil in a large, heavy-based frying pan and add the leeks. Stir-fry for 2 minutes until they are bright green, then stir in the rice.
  3. Add 2–3 tablespoons of the hot stock and cook gently, stirring until the liquid is absorbed. Continue adding the stock, only a ladleful at a time, making sure each is almost completely absorbed before adding the next, and stirring frequently to produce a creamy texture.
  4. Once all the stock has been absorbed and the rice is tender (this will take about 20 minutes), stir in the pesto and season to taste. Gently stir in the asparagus, carrots, peas and beans and cook for a few more minutes until the vegetables are heated through. Serve in heated soup plates and scatter the pine nuts over the top.

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