Our low-cost Vegetable Risotto doesn’t skimp on flavour. Made with lovely leeks and lemon zest, and topped with the bite of freshly grated Parmesan cheese, it’s sure to be a winter hit.
Serves: Two
Time: 30 minutes
Ingredients
- 1 tablespoon olive oil
- 1 carrot, diced
- 1 leek, trimmed and diced
- 2 garlic clove, crushed
- 1 tablespoon lemon zest
- 600ml vegetable stock
- 175g Arborio rice
- 75ml white wine
- 10g fine green beans, halved
- 4 tablespoons mixed fresh herbs
- 25g Parmesan cheese, grated
Method
In a pan, gently sauté carrots, leeks and garlic over a low heat for five minutes until softened. Bring stock to a gentle simmer in a separate saucepan. Stir rice and zest into vegetable mixture and cook for one minute, stirring until grains are coated and almost transparent. Add wine and reduce for one minute. Add a cup of simmering stock and cook until it has been absorbed, stirring continuously. Continue to add stock, a cup at a time. After 20 minutes add beans and peas to remaining stock and cook for two minutes before the risotto. Check rice is al dente before removing from heat. Season with salt, pepper, Parmesan and herbs. Serve with a garden salad.
