Tuesday, 14 October 2008

Risotto Primavera

Eat your greens! But bewaaare...Asparagus makes your pee smell funny.

You need:

350g Risotto Rice
4 Spring Onions - cut into 1 inch lengths
2 Garlic Cloves - crushed
1 Onion - finely chopped
225g Frozen Peas
175g Green Beans - topped, tailed and cut into 1 inch lengths
225g Asparagus Spears
175g Courgette - diced
55g Butter
4 tablespoons Olive Oil
salt and pepper to taste
2 tablespoons Chives - finely chopped/snipped
2 tablespoons fresh Basil - finely shredded
1.5 litres Vegetable Stock
120g Parmesan Cheese - finely grated

Trim off the woody ends of the Asparagus, then cut off the top 1 inch of the tips. Then cut the stems into pieces approx half an inch long.

Heat 2 tablespoons of the Olive Oil in a pan and stir fry the Asparagus, Beans and Courgettes over a high heat for about4 mins. Set them aside.

Heat the remaining oil in a large, heavy based saucepan and add the Onion. Over a medium heat, cook for about 3 mins, stirring often. Add the Garlic and mix well, cook for another minute.

Add the Rice and stir well. Cook gently for 2-3 minutes and keep stirring. Now gradually add the Stock, a ladle at a time. Stir constantly and add more stock as each ladleful is absorbed. After approx 15 mins, add the Peas and stir well.

You need to keep stirring and addng stock until the rice is creamy but still a little firm (al dente). You don't want it turning to mush. The whole rice cooking process should take around 20 minutes from start to finish.

Now add the stir fried vegetables and the Spring Onions. Stir well and cook for no more than 2 mins. Turn off the heat and then add the Butter, the Basil, the Chives and the Parmesan. Stir well and leave to stand for 2 mins. Stir again and serve.

Feeds 4

1 comment:

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