Spring Green Risotto

4
Servings
15m
Prep Time
40m
Cook Time
55m
Ready In


"From Recipe + magazine September '16. If you wish to keep it vegetarian use vegetable stock cubes."

Original recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

Related