Spring Green Risotto
January 05, 2017
"From Recipe + magazine September '16. If you wish to keep it vegetarian use vegetable stock cubes."
- 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
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.
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.
Add rice and stir for 1 minute or until grains are well coated.
Gradually add a ladleful (about 1/2 cup) or hot stock to rice mixture, stirring constantly until all liquid is absorbed.
Continue adding stock 1 ladleful at a time stirring constantly until all liquid is absorbed before adding more.
This will take about 25 minutes and rice should be tender but still firm to the bite.
Add peas, beans and zucchini to risotto, cook and stir for 5 minutes or until vegetables are tender.
Remove from heat; stir through parsley and parmesan and season to taste and serve with baby rocket (if using).
Tips & Variations
No special items needed.