recipes
Spring vegetable risotto
Serves: 4
Ingredients
- 1 tbsp olive oil (Filipo Berrio)
- 1 small fennel bulb, finely chopped
- 4 spring onions, chopped
- 1 small leek, finely chopped
- 2 cloves garlic, finely chopped
- 1 cup Arborio rice (Lamb Brand)
- ½ glass white wine
- 2 1/2 cups vegetable stock
- Handful broad beans
- 2 tbsp frozen peas
- 3 asparagus stems, sliced diagonally
- 25g butter
- Finely grated zest of a lemon
- 3 tbsp chopped fresh mixed herbs (Dill, mint, parsley)
- Grated dried white gbejna cheese for serving
Method
Heat oil in a large pan and sauté together the fennel, spring onions, leek and garlic for 5 minutes to soften. Add in the rice and cook for a minute or two to become translucent, stirring well to coat with oil. Toss in the white wine and evaporate before gradually adding in the stock, cooking between each process. After 15 minutes of cooking, add the broad beans to the risotto. Just before the risotto is cooked, add in the sliced asparagus and peas and continue to cook for a few minutes. When ready, stir in the 25g butter, chopped fresh herbs and lemon zest and spoon into deep bowls. Grate over the dried white gbejna and serve.
Intellectual property. All Images, Videos and Website content are sole property of Aceline Entertainment Ltd and cannot be published, uploaded, copied, downloaded in full or part of without written permission from Aceline Entertainment Ltd.
our sponsors
recipe search
related recipes
Search randomly for similar recipes prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.
other recipes
Search randomly any recipe prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.