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Arborio rice cooked with leek, green beans, courgette, peas, asparagus and fresh summer herbs, garnished with Parmesan cheese. Delicious served hot, or eaten cold as a rice salad.
575 ml (1 pint) hot vegetable stock made with one cube
6 saffron strands (optional)
1 tbsp olive oil
1 medium leek, trimmed and finely sliced
1 stick celery, chopped
100 g (4 oz) risotto rice
1 garlic clove, crushed
50 g (2 oz) fine green beans, trimmed and cut in half lengthways
50 g (2 oz) fresh peas
1 medium courgette, diced
100 g (4 oz) asparagus spears, chopped into 2 cm lengths
4 tbsps freshly chopped herbs i.e. parsley, chives, tarragon
25 g (1 oz) Parmesan cheese shavings
Freshly ground black
pepper
Infuse the saffron strands in the hot stock for a few minutes whist preparing the vegetables.
Heat the oil in a non-stick pan and saute the leek and celery for five minutes until softened but not coloured, then add the garlic and the rice and continue to cook for one minute until the grains become transparent and glossy.
Now add half the stock, a ladleful at a time to the rice, stirring with each addition until the stock is absorbed.
Add the vegetables to the rice and continue to stir in ladlefuls of the remaining hot stock. Once all the stock has been absorbed the rice and vegetables will be tender.
Remove the pan from the heat and stir in the freshly chopped herbs and season with plenty of freshly ground black pepper.
Divide between two warm bowls and sprinkle on shavings of Parmesan. Serve immediately. If eating cold, dress with a squeeze of lemon juice.
(Serves 2)
Calories per serving 340
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