Spring Vegetable Risotto

This dairy-free spring risotto is a delightful way to showcase the best of the seasons produce.

The ingredient of Spring Vegetable Risotto

• 4 cups 1 litre massel vegetable liquid stock
• 1 tbsp olive oil
• 1 brown onion finely chopped
• 2 garlic cloves finely chopped
• 1 cup 200g arborio rice
• 1 2 cup 125ml dry white wine
• 1 cup 150g fresh peas or frozen peas
• 1 bunch asparagus woody ends trimmed diagonally thickly sliced
• 8 baby zucchini halved lengthways
• 1 2 cup finely chopped basil
• 1 4 cup finely chopped chives
• 1 tsp finely grated lemon rind
• 1 garlic clove crushed extra
• 2 tbsp olive oil

The Instruction of spring vegetable risotto

• place stock in a medium saucepan over high heat bring to a simmer
• heat oil in a large saucepan over medium heat add onion and garlic and cook stirring for 5 minutes or until onion softens add rice and cook stirring for 1 minute or until the grains appear slightly glassy add the wine and cook stirring until the liquid is reduced by half
• add 1 2 cup of the stock to the rice mixture and stir with a wooden spoon until liquid is absorbed add stock u00bd cup at a time stirring constantly and allowing liquid to be absorbed before adding more stock continue for 20 minutes or until rice is tender yet firm to the bit and risotto is creamy add peas asparagus and zucchini with the last addition of stock
• place the basil chives lemon rind and garlic in a mortar and gently pound with a pestle until almost smooth gradually add the oil and stir to combine season with salt and pepper
• spoon risotto among serving bowls dollop with basil pistou and serve immediately

Nutritions of Spring Vegetable Risotto

fatContent: 395 784 calories
saturatedFatContent: 11 9 grams fat
carbohydrateContent: 1 8 grams saturated fat
sugarContent: 59 4 grams carbohydrates
fibreContent: 8 5 grams sugar
proteinContent: n a
cholesterolContent: 9 9 grams protein
sodiumContent: n a

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