Vegetable garden risotto

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Nutrition Facts

Amount Per Serving

Calories 536 Calories from Fat 243

% Daily Value*

Fat 27g42%

Saturated Fat 12g75%

Cholesterol 49mg16%

Sodium 1129mg49%

Potassium 392mg11%

Carbohydrates 56g19%

Fiber 7g29%

Sugar 8g9%

Protein 13g26%

Vitamin A 1312IU26%

Vitamin C 20mg24%

Calcium 184mg18%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

Get some green goodness with this rich recipe

Prep Time10

Cook Time40

Total Time50

Course: Main Course, Supper

Servings:

Calories: 536kcal

Author: Si King and Dave Myers

Equipment

Saucepans
Large frying pan

Ingredients

250 g podded fresh or frozen broad beans
50 g butter
1 tbsp olive oil
1 onion finely chopped
2 garlic cloves crushed
4 thyme sprigs
1 long strip of lemon zest
1 bay leaf
150 g risotto rice
150 ml dry white wine
750 ml hot vegetable stock
100 g fresh runner beans cut into long thin strips
100 g podded fresh or frozen peas
1 bunch of asparagus cut into short lengths
100 g feta cheese drained and crumbled
sea salt
black pepper
Parmesan shavings to serve (optional)

For the minted olive oil

1 tbsp hopped fresh mint leaves
2 tbsp olive oil
To make the minted oil, mix the mint and olive oil, then set it aside.

Method

Bring a pan of water to the boil, add the broad beans and bring back to the boil, then cook for one minute. Drain the beans and run them under cold water to cool, then remove their greyish skins and set aside.
Melt 25g of the butter with the tablespoon of oil in a large pan and fry the onion for a few minutes until softened, but not coloured. Add the garlic and cook for another couple of minutes, then stir in the thyme, lemon zest, bay leaf and rice and cook for a few seconds longer until the rice is glistening.
Pour the wine into the pan and cook over a medium heat until the liquid has reduced by half. Slowly start adding the stock, a ladleful at a time, stirring well in between each addition. Simmer for two to three minutes or until the liquid has almost all been absorbed before adding more. Continue to cook and add stock for 15 minutes or until the rice is tender.
Meanwhile, bring a separate pan of water to the boil. Add the runner beans and cook them for three minutes, or until tender. Drain, then tip the beans back into the pan and toss with a small knob of butter and plenty of pepper.
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 3 minutes until tender, stirring regularly. Remove from the heat and stir in the feta. Season with salt and pepper, then cover with a lid and set aside for a few moments.
Add the remaining butter to the risotto and stir. Serve, topped with some runner beans, minted olive oil and shavings of Parmesan, if using.

Nutrition