Risoto With vegetables

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Risoto With vegetables

 

 

For Dry " frying "

1 large onion chopped

2 cloves garlic crushed

1/2 pint stock

 

For the risotto

8 oz arborio or risotto rice (I used brown)

3/4 pint vegetable stock

A few strands of saffron

Salt and freshly ground black pepper

A few sprigs of oregano and thyme chopped (or use dried to taste)

4 oz thin green beans

4 oz baby asparagus

3 oz shelled peas

2-3 small courgettes (zucchini)sliced

 

Put the onion and garlic in a heavy-based frying pan with the stock. Cover

bring to boil and boil for 5 - 10 mins.Uncover reduce the heat and simmer

for about 30 mins stirring occasionally.The onion should be tender golden

and syrupy.

 

Stir the rice into the onions and cook gently for 2 mins.Add some of the

stock with the saffron seasoning and herbs.Bring to the boil then reduce

the heat to a bare simmer. Cook the risotto very gently stirring and adding

more stock as needed.

 

Meanwhile trim the green beans and asparagus.Drop them with the peas and

sliced zucchini into boiling water and blanch for 1 - 2 mins.Drain well and

then stir the drained vegetables into the risotto together with a little

stock.

 

Continue cooking very gently until riceis tender and all the liquid has

been absorbed.Remove from the heat and season with salt and black pepper.

 

 

 

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