Summer Vegetable Risotto

Summer Vegetable Risotto

Serves 4

4 pts per serving

Use brown rice to make this core

225g (8oz) long grain rice
350ml (12fl oz) vegetable stock
1 fennel bulb, trimmed and quartered
450g (1lb) assorted green vegetables, e.g. asparagus, mange tout, green
beans,broccoli florets
4 heaped tablespoons frozen broad beans
2 heaped tablespoons frozen peas
1 yellow or red pepper, deseeded and sliced
2 teaspoons olive oil
2 garlic cloves, crushed
¼ teaspoon crushed dried chillies
2 tablespoons lemon juice
2 tablespoons chopped fresh parsley
salt and freshly ground black pepper

	Put the rice and stock in a saucepan. Bring to the boil, lower the heat, cover and simmer for 15-20 minutes, or until all the liquid has been absorbed and the rice is tender.
	Meanwhile, bring a large pan of lightly salted water to a steady boil. Add the fennel and blanch for 1 minutes. Add the remaining vegetables, bring the water back to the boil and blanch for a further 2 minutes or until barely tender. Drain and refresh in ice cold water. Drain thoroughly.
	Heat the oil in a large pan. Add the garlic and dried chillies and cook gently for 2 minutes. Add the cooked rice and gently stir over a low heat for 2 minutes. Add the blanched vegetables, increase the heat and cook, stirring, for 1 minute or until piping hot.
	Toss in the lemon juice and parsley. Season to taste with salt and pepper. Divide between warm plates and serve.