Green Vegetable Risotto

Green Vegetable Risotto - Serves 4

  • Preparation time: 20 minutes
  • Cooking time: 30 minutes

Stuff you’ll need:

  • 55g (2oz) butter
  • 1 small onion finely chopped
  • 1 clove garlic, crushed
  • Pinch dried marjoram
  • 225g Arborio rice
  • 2 Knorr vegetable stock cubes, mixed with 850ml (1 ½pt) boiling water
  • 250g (9oz) spinach, washed and trimmed
  • 85g (3oz) frozen peas
  • 85g (3oz) broad beans
  • Pepper
  • A few sprigs of fresh mint
  • 25g (1oz) fresh parmesan, grated

Get stuck in:

  • 1. Melt the butter in a large pan and saute onion and garlic until soft. Add marjoram and rice and then cook for another minute.
  • 2. Pour in ¼ of the boiling stock to just cover the rice and simmer until absorbed
  • 3. Add the vegetables, stir in well and cook for a further 5 minutes until the rice is a creamy consistency and cooked.
  • 4. Add some fresh mint and stir though the parmesan. Season to taste and serve garnished with a little extra parmesan if wished.

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