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Ingredients
- 225 gm each of asparagus peas green beans and zucchi
- Â Â sea salt and freshly grnd black pepper
- 1 lt chicken stock (qv)
- Â Â medium red onion peeled and finely minced
- 2 Tbsp. extra virgin olive oil
- 300 gm risotto rice
- 75 ml extra dry white vermouth
- 100 gm butter
- 175 gm parmesan freshly grated
Directions
- Cut off the tips of the asparagus and chop the spears and the beans into 2.5cm pcs.
- Pod the peas.
- Cut the zucchini lengthways into four and slice to the same size as the green beans.
- Take half the vegetables and blanch in plenty of boiling salted water.
- Heat the chicken stock and check for seasoning.
- In a large heavy bottomed saucepan cook the onion in the extra virgin olive oil till sobt but not brown about 10 min.
- Add in the rice and stir for 2 min to coat completely with oil.
- Add in sufficient warm stock to cover the rice and cook gently adding more stock as it is absorbed. Season with salt and pepper.
- After about 10 min add in the uncooked vegetables stir and add in more stock.
- Cook for a further 5 min.
- Pour in the vermouth and stir then add in the blanched vegetables the butter and the cheese taking care not to overstir.
- The risotto should be moist and creamy.
- Check the seasoning and serve with more grated parmesan.
- As these vegetables are so young we add in half of them at the very end to emphasise the fresh taste of spring
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 237g | |
| Recipe makes 6 servings | |
| Calories 292 | |
| Calories from Fat 226 | 77% |
| Total Fat 25.74g | 32% |
| Saturated Fat 14.02g | 56% |
| Trans Fat 0.0g | |
| Cholesterol 56mg | 19% |
| Sodium 828mg | 35% |
| Potassium 189mg | 5% |
| Total Carbs 3.18g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.28g | 1% |
| Protein 12.4g | 20% |
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