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Country-Style Risotto

Serves : 4

Ingredients:

Vegetable Oil

1 Onion, chopped

½ cup / 65g / 2½oz Shelled Fresh Peas

½ cup / 50g / 2oz Asparagus Tips

¾ cup / 90g / 3½oz Sliced Zucchini

Chicken or Beef Stock

2 cups / 450g / 1lb Chopped Tomatoes

½ cup / 65g / 2½oz Cooked Haricot (Navy) Beans

Salt & Pepper

1¾ cups / 350g / 12oz Rice

5 tbsp Butter

6 tbsp Grated Parmesan Cheese

Instructions:

1. Heat a little oil in a pan, add the onion and cook until soft.

2. Add the peas, asparagus and courgettes (zucchini) and cook for about 5 minutes.

3. Add a little stock and cook over a low heat for 10 minutes.

4. Add the tomatoes and beans; season with salt & pepper. Cook for 15 minutes, then add the rice.

5. Stir and add more stock, as necessary, and cook until al dente.

6. Stir in the butter and 3 tbsp parmesan. Serve sprinkled with remaining parmesan.

Tips for measuring, temperatures, or conversion from imperial to metric

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More Rice Recipes

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