Mixed verde vegetable rissotto

4 servings

Ingredients

Quantity Ingredient
1 200 gram pac chopped asparagus
100 grams Fine green beans; topped, tailed and
; cut in half
; (31/2oz)
190 grams Fresh and ready shelled peas
25 grams Butter; (1oz)
1 tablespoon Olive oil
1 medium Onion
250 grams Arborio risotto rice; (8oz)
2 Vegetable stock cubes made up with 900ml; (1 1/2 pints)
; boiling water
2 tablespoons Mascarpone cheese
Salt and freshly ground black pepper
Parmesan shavings

Directions

TO GARNISH

Blanch the vegetables in plenty of boiling water for approximately 3 minutes, then refresh and put to one side.

Heat the butter and olive oil in a large shallow frying pan, add the onionand over a moderate heat gently saute for 3-4 minutes. Stir in the rice and cook for a further minute coating the rice with the oil.

Gradually add in the hot stock, stirring all the time, adding additional stock as and when the stock has been absorbed. Repeat this process until all the stock has been incorporated, this will take approximately 20 minutes.

Finally add in the blanched vegetables, mascarpone cheese and season with salt and freshly ground black pepper. Stir to incorporate and continue to cook for a further 1-2 minutes. Serve immediately with parmesan shavings.

Converted by MC_Buster.

NOTES : A lovely summertime risotto incorporating a selection of seasonal vegetables

Converted by MM_Buster v2.0l.

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