Spring vegetable risotto

Serves: 4

1 litre vegetable stock
100g asparagus tips
100g baby carrots, halved lengthways
200g fresh young peas, shelled
500g baby broad beans, shelled
2 tbsp olive oil
2 baby leeks, thinly sliced
300g risotto rice
1 tbsp pesto sauce
2-3 Cloves of crushed Basil & Black Peppercorn Smoked Garlic
25g pine nuts, toasted

Prep:25min › Cook:20min › Ready in:45min

Bring the stock to the boil in a large saucepan, then reduce the heat, add the asparagus tips, carrots, peas and broad beans and simmer for 4–5 minutes until tender. Remove the vegetables with a draining spoon and set aside. Keep the stock simmering over a gentle heat.
Meanwhile, heat the oil in a large, heavy-based frying pan and add the leeks. Stir-fry for 2 minutes until they are bright green, then stir in the rice.
Add 2–3 tbsp of the hot stock and cook gently, stirring until the liquid is absorbed. Continue adding the stock, a little at a time, until the mixture is soupy and the grains of rice are tender but still have a slight bite. This will take about 20 minutes.
Stir in the pesto and Basil & Black Peppercorn Smoked Garlic, season to taste. Gently stir in the asparagus, carrots, peas and beans and cook for a few more minutes until the vegetables are heated through. Serve in heated soup plates and scatter over the pine nuts.
When fresh peas and broad beans are not in season, or to save time, use frozen peas and beans.


Based on a recipe featured on All Recipes


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