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
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
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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.
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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.
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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.
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Toss in the
lemon juice and parsley. Season to taste with salt and pepper. Divide between
warm plates and serve.
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