Spring Green Risotto
Recipe: #25415
January 05, 2017
Categories: Side Dishes, Cheese, Parmesan, Rice, White Rice, Leek Sunday Dinner, Gluten-Free, No Eggs, more
"From Recipe + magazine September '16. If you wish to keep it vegetarian use vegetable stock cubes."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (272.4 g)
- Calories 274.9
- Total Fat - 9.9 g
- Saturated Fat - 2.4 g
- Cholesterol - 43.1 mg
- Sodium - 927.8 mg
- Total Carbohydrate - 32.9 g
- Dietary Fiber - 3.6 g
- Sugars - 2 g
- Protein - 14.6 g
- Calcium - 115.7 mg
- Iron - 2.8 mg
- Vitamin C - 13.1 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Place crumbled stock cubes and the water in a saucepan over high heat and bring to the boil and then reduce heat to low and cover to keep hot.
Step 2
Melt margarine in a large heavy based saucepan over moderate heat and add leek and garlic and cook and stir for 5 minutes or until soft.
Step 3
Add rice and stir for 1 minute or until grains are well coated.
Step 4
Gradually add a ladleful (about 1/2 cup) or hot stock to rice mixture, stirring constantly until all liquid is absorbed.
Step 5
Continue adding stock 1 ladleful at a time stirring constantly until all liquid is absorbed before adding more.
Step 6
This will take about 25 minutes and rice should be tender but still firm to the bite.
Step 7
Add peas, beans and zucchini to risotto, cook and stir for 5 minutes or until vegetables are tender.
Step 8
Remove from heat; stir through parsley and parmesan and season to taste and serve with baby rocket (if using).
Tips
No special items needed.
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