VEGETABLE GARDEN RISOTTO
Steps:
- 1. Fill a saucepan with water and bring to the boil. Add the broad beans and return to the boil. Cook for one minute then drain in a colander under running water until cold. Remove the beans from their skins and set aside. Mix the mint with two tablespoons of the olive oil and set aside. 2. Melt 25g/1oz of the butter with the remaining oil in a large non-stick saucepan and fry the onion and garlic for five minutes until softened, but not coloured. Stir in the thyme, lemon zest, bay leaf and risotto rice and cook for a few seconds more until the rice is glistening. 3. Pour the wine in to the pan and boil over a medium heat until the liquid has reduced by half. Slowly start adding the stock, a ladleful at a time, stirring well between each addition. Simmer for 2-3 minutes or until the liquid has almost all been absorbed before adding more. Cook for 15 minutes or until the rice is tender. 4. Meanwhile, fill a medium saucepan with water and bring to the boil. Cook the runner beans for three minutes, or until tender. Drain in a colander then return to the pan and toss with a small knob of the remaining butter and plenty of ground black pepper. 5. Remove the thyme and lemon zest from the rice and discard. Stir in the broad beans, peas and asparagus with the remaining stock and cook for three minutes until tender, stirring regularly. Remove from the heat and stir in the feta. Season with salt and freshly ground black pepper. Cover with a lid and set aside. 6. Add the remaining butter to the risotto and stir. Spoon into four deep plates and tap gently on the work surface to spread the risotto slightly. Spoon over the minted olive oil. Top with the runner beans and shavings of fresh parmesan and serve immediately.
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Eric Martin
[email protected]I'm not sure what I did wrong, but this risotto turned out terrible! The rice was mushy and the vegetables were bland. I'm really disappointed.
Rashed Khondokar
[email protected]This risotto was okay. It wasn't as flavorful as I expected and the rice was a little too al dente for my taste. I probably won't be making this again.
Enni Islam
[email protected]I made this risotto last night and it was a disaster! The rice was undercooked and the vegetables were mushy. I don't know what went wrong.
Zachary Volkov
[email protected]This risotto was amazing! I followed the recipe exactly and it turned out perfectly. The vegetables were cooked to perfection and the risotto was creamy and flavorful. I will definitely be making this again and again.
Calrb
[email protected]I've made this risotto several times now and it's always a hit! It's so easy to make and it's always delicious. I love that I can use whatever vegetables I have on hand.
Next tattoo studio
[email protected]This risotto was delicious! I made it for a dinner party and everyone loved it. The flavors were amazing and the risotto was cooked perfectly. I will definitely be making this again.
Jim Richardson
[email protected]I'm not a huge fan of risotto, but this recipe was really good! The vegetables added a lot of flavor and the risotto was cooked perfectly. I will definitely be making this again.
Ernestine Glass
[email protected]This risotto was so easy to make and it tasted amazing! I used a variety of vegetables that I had on hand and it turned out great. The risotto was creamy and flavorful, and the vegetables were cooked perfectly. I will definitely be making this again.
Gohar Baig
[email protected]I made this risotto last night and it was a hit! My family loved it. The flavors were amazing and the risotto was cooked perfectly. I will definitely be making this again.
Walliullah Qurashi
[email protected]This risotto was absolutely delicious! I followed the recipe exactly and it turned out perfectly. The vegetables were cooked to perfection and the risotto was creamy and flavorful. I will definitely be making this again.