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Spring vegetable risotto

Spring vegetable risotto

British asparagus is only in season for around six short weeks in May and June. Make the most of it with this great risotto dish, you can also add in leftover veg or cooked meat.
By Love Food Hate Waste
Serves 6
Prep/Cook time: 45-60 minutes
a large bowl of white rice mixed with bright veggies including garden peas and carrot

Ingredients

Approx 10 asparagus spears
1 cup of frozen peas
2 cloves of garlic, minced
1 onion, chopped
Use up what you have. Spring onions, leeks or shallots work well too.
300g arborio rice
1 litre of stock
Pinch of dried mint
Feel free to substitute for other dried or fresh herbs you have already - dried mixed herbs works just as well.
50g grated parmesan
3 tbsp olive oil
1 tbsp butter
Small glass dry white wine

Perfect portions

Use our portion calculator for a quick and simple way to check how much food to serve with this meal.

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Recipe

  1. Make the stock according to the instructions on the pack. Leave to simmer in a pan while you start the risotto.

  2. Heat the butter and oil in a heavy based pan over a medium heat, then add the onion and garlic and sauté until translucent.

  3. Add the rice and cook for a couple of minutes until all the grains are coated with oil and starting to turn golden. Pour in the wine and cook down until it becomes fragrant.

  4. Continue to add the stock to the rice until the mixture becomes thick and viscous. Add in the frozen peas towards the end so that they cook in the stock with the rice. When all the stock is added, check the texture of the rice - you may need to add a little more boiling water to get the risotto to the right consistency. But remember, it should be ‘al-dente’, not soft and mushy!

  5. When the risotto is cooked, add a generous pinch of dried mint, some salt and pepper, and the grated parmesan and stir well.

  6. Griddle the reserved asparagus spears to serve on top of the risotto, along with an extra sprinkling of parmesan cheese.

Make the most of your leftovers
Store in
Airtight container. Cool quickly, within 1 hour.
Time
Fridge for 24 hours
Where to store
Fridge
Reheat
Oven or microwave until piping hot. Reheat only once.

Perfect portions

Use our portion calculator for a quick and simple way to check how much food to serve with this meal.

Use portion calculator

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Inside of the fridge with somone changing the fridge temperature dial

Keep your fridge at 5°C or below

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