Spring green risotto
Prep
10m
Cook
25m
serves
4
Spring green risotto
Get the rice on then prep the veg, leaning over to stir the risotto as needed, getting dinner ready in no time at all!
This is an edited extract from Matt Moran’s Australian Food: Coast + Country, Murdoch Books, $45, out October 25.
Ingredients (14)
- 1 tbs olive oil
- 60g unsalted butter
- ½ leek, white part only, chopped
- 2 garlic cloves, finely chopped
- 200g arborio rice or vialone nano rice
- 100ml vermouth or dry white wine
- 1L hot vegetable stock
- 150g frozen peas, thawed
- 100g sugar snap peas, trimmed, halved
- 1 bunch asparagus, trimmed, thinly sliced
- 1 zucchini, thinly sliced
- Large handful baby spinach
- ½ cup (40g) finely grated parmesan, plus extra to serve
- Coarsely chopped thyme and mint leaves, finely grated lemon zest to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Heat the olive oil and 20g butter in a large saucepan over a medium-high heat until the butter foams. Reduce heat to mediumlow, add the leek and garlic and stir for 6-8 minutes until tender and translucent.
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2.Add the rice. Stir for a minute or so to toast the rice and coat it in oil, then add the vermouth or wine and bring to the boil.
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3.Add the hot stock, one ladleful at a time, stirring until each ladleful is absorbed before adding the next. Stir for 10-15 minutes until the rice is almost tender.
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4.Add peas, sugar snap peas, asparagus and zucchini, and stir to combine. Cook for 1-2 minutes until bright green and tender, then stir through the baby spinach to wilt. Stir in the grated parmesan and remaining butter to combine.
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5.Serve hot, scattered with thyme, mint and lemon zest.
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