Spring Recipe: Heritage Garden Risotto

Prep time: 10 minutes | Cook time: 30
minutes

Serves 4

A creamy risotto infused with the fresh flavours of spring vegetables.

It’s green, zesty, and full of life.

Ingredients:

 
- 1 tbsp olive oil

     
- Spring onions, chopped

      
- 200g Arborio rice

     
- 1 small glass white wine
(optional)

    
- 750ml hot vegetable stock

      
- 100g Tendergreen French
beans, chopped

     
- 100g asparagus tips

     
- Zest of 1 lemon

    
- 30g grated Parmesan

    
- Salt and pepper to taste

Instructions:

1.    
Sauté spring onions in olive
oil until soft.

2.    
Add rice and stir to coat.
Add wine if using and let it absorb.

3.    
Add stock gradually,
stirring frequently.

4.    
After 10 minutes, add French
beans and asparagus.

5.    
Cook until rice is tender
and vegetables are just cooked.

6.    
Stir in lemon zest, cheese,
and season to taste.

7.    
Serve immediately.

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