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Spring or Summer Risotto

Name: Spring or Summer Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: European, Italian, Mediterranean
Ingredients: 1 medium onion peeled and finely chopped; 125g fresh asparagus or frozen edamame beans; Bunch (15g) fresh mint or parsley if you prefer; 50g Parmesan grated. Or cheddar; 1 small lemon zest and juice; 15ml olive oil; 1 litre boiling water; 1 stock cube vegetable; 250g risotto rice; 300g peas or broad beans

10 steps

Prep:15minCook:30min

Risotto is a north-Italian rice dish, cooked to a creamy consistency. This recipe is a zesty, fresh and healthier version – made without butter or white wine. It’s perfect for spring when asparagus is in season. Alternatively, make this a store cupboard special with rice and frozen veg. This can be a substantial main course or can be served in smaller portions as a light starter, as is traditional in Italy.

Updated at: Thu, 17 Aug 2023 03:26:50 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories389.3 kcal (19%)

Total Fat7.9 g (11%)

Carbs65.5 g (25%)

Sugars6.2 g (7%)

Protein13.6 g (27%)

Sodium352.4 mg (18%)

Fiber5.6 g (20%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1onion

medium, peeled and finely chopped

125gfresh asparagus

or frozen edamame beans

15gfresh mint

or parsley if you prefer

50gParmesan grated

Or cheddar

1lemon

small, zest and juice

15mlolive oil

1 litrewater

boiling

1stock cube vegetable

250grisotto rice

300gpeas

or broad beans

Instructions

Step 1

Peel and chop the onion. Remove the mint from the stalks and finely chop (keep some whole small sprigs for garnish). Set aside.

Step 2

Put the boiling water in a saucepan, add the stock cube along with the peas and asparagus. (You can always use Edamame or broad beans and or French beans for a change). Simmer the veg for 3- 4 minutes only.

Step 3

Heat the oil in a frying pan on a low heat. Add the onions and let them saute gently for 3 or 4 mins. Drain the veg- retaining the stock.

Step 4

Plunge the vegetables into cold water (to stop the cooking process). Grate the zest from the lemon then cut it in half and juice it.

Step 5

Give the onions a stir then add the rice and stir again to ensure the grains are evenly coated. Add a ladle of the stock to the rice (about 150ml) and let it cook very gently.

Step 6

When the liquid has been absorbed add another ladle of stock. Adjust the heat so you have a gentle simmer. Repeat the process until the rice is cooked and all/ most of the stock has been used.

Step 7

When the rice is creamy and tender (but not mushy), the risotto is almost ready to serve.

Step 8

Stir in the lemon juice and add the vegetables. Remove the pan from the heat. Add the grated Parmesan cheese. Cover and leave to infuse for a few minutes.

Step 9

Finally, sprinkle over the remaining mint as a garnish before serving.

Step 10

For a tangy taste change switch the parmesan for 150g cubed feta cheese at step 8.