Ingredients
- 3 cubes (30 grams) low-sodium chicken stock (large)
- 1.5 litres water (boiling, 6 cups)
- 20 grams reduced-fat margarine
- 1 leek, pale section only and thinly sliced
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 125 grams frozen peas (1 cup)
- 100 grams green beans, halved
- 1 zucchini, thinly sliced
- 1/2 cup flat-leaf parsley, chopped
- 2 tablespoon parmesan cheese, freshly grated
- 40 grams baby rocket, to serve (optional)
How to Make
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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.
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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.
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Step 3: Add rice and stir for 1 minute or until grains are well coated.
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Step 4: Gradually add a ladleful (about 1/2 cup) or hot stock to rice mixture, stirring constantly until all liquid is absorbed.
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Step 5: Continue adding stock 1 ladleful at a time stirring constantly until all liquid is absorbed before adding more.
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Step 6: This will take about 25 minutes and rice should be tender but still firm to the bite.
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Step 7: Add peas, beans and zucchini to risotto, cook and stir for 5 minutes or until vegetables are tender.
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Step 8: Remove from heat; stir through parsley and parmesan and season to taste and serve with baby rocket (if using).
We hope you enjoy this recipe!
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