Spring Greens Risotto

Mains

Nov 21

Written By Amanda Maiorano

Ingredients

1 leek
2 garlic cloves
1 large zucchini
2 bunch asparagus
1.5L vegetable stock
2 tbsp extra virgin olive oil
400g Arborio rice
300g frozen peas, thawed
1 large handful baby spinach
3 tsp lemon juice
3 tbsp grated pecorino or parmesan
Fresh basil leaves, to garnish (optional)
Salt and pepper, to season

Method

Step 1: Finely slice the leek, then mince the garlic and set aside. Finely slice the zucchini into half moons, then trim the ends off the asparagus and chop stalks into 3cm pieces.

Step 2: In a small saucepan, bring the stock to a simmer and keep over low heat. In a large saucepan, heat the olive oil over medium heat, then sauté leek and garlic for 5 minutes, or until soft and translucent. Add the rice, then stir about 2-3 minutes, ensuring all grains are coated in oil.

Step 3: Whilst stirring, gradually add the stock, one ladle at a time, waiting for the rice to absorb the liquid before adding more stock. Continue for 5 minutes, or until you have used approximately half the stock.

Step 4: Add the peas, zucchini and asparagus, and stir to combine, then season with salt and pepper. Continue stirring and adding the stock until the rice is cooked and the risotto is creamy; approximately another 10-15 minutes. Once cooked, stir through the baby spinach and let wilt, then remove from the heat and add the grated cheese and lemon juice. Serve with fresh basil and a drizzle of olive oil.

Note: To make this recipe dairy-free and suitable for a vegan diet, omit the grated parmesan, or replace with 1 tablespoon of nutritional yeast.