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Spring Green Risotto

Created by ImPat on January 5, 2017

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).