Page 61 - Healthy (March - April 2020)

FOOD

Risotto primavera

Serves 4
Prep 10 mins, cook 30 mins
20g butter
2 tbsp olive oil
250g arborio rice
2 shallots, finely chopped
250ml white wine
1 vegetable stock cube
750ml water
2 pinches of salt
2 pinches of pepper
Zest of 1 lemon
400g green asparagus, cut
into 2cm segments
50g rocket
100g frozen peas
50g grated vegetarian parmesan,
plus extra to serve
4 sprigs of dill, snipped, to serve

1 Melt the butter in a 30cm frying pan with the
olive oil. Add the arborio rice and chopped
shallots. Sauté for 3 minutes, stirring.
2 Add the white wine and stock cube, then allow
the wine to evaporate, stirring. Add the water, salt,
pepper, half the lemon zest and the asparagus.
Cook for 20 minutes, stirring regularly.
3 Add the rocket, peas and vegetarian parmesan.
Cook for a further 5 minutes, stirring. Serve with
the reserved lemon zest, parmesan and dill.

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