Ingredients Jump to Instructions ↓

  1. 1 1/5 litres (2 pints) vegetable stock

  2. 10-12 strands saffron

  3. 2 tablespoons olive oil

  4. 175 g (6 oz) carrots, diced

  5. 2 cloves garlic, crushed

  6. 200 g (7 oz) leeks, halved lengthways then sliced into half-moons

  7. 225 g (8 oz) risotto rice, such as arborio

  8. 125 g (4 1/2 oz) asparagus spears, chopped into 2 cm ( 3/4 in) lengths

  9. 125 g (4 1/2 oz) green beans, chopped into 2 cm ( 3/4 in) lengths

  10. 125 g (4 1/2 oz) peas, defrosted if frozen

  11. 4 tablespoons chopped fresh herbs, such as chives, dill, flat-leaved parsley and tarragon

  12. 50 g (1 3/4 oz) Parmesan cheese, grated

  13. Salt and black pepper

Instructions Jump to Ingredients ↑

  1. Warm the stock, then add the saffron and leave it to infuse for 10 minutes. Meanwhile, heat the oil in a large frying pan and fry the carrots, garlic and leeks over a low heat for 10 minutes, until they are softened but not coloured.

  2. Bring the stock to simmering point. Meanwhile, add the rice to the vegetables and stir for 1 minute or until the grains are glossy.

  3. Keep the stock simmering and add a ladleful to the rice. Stir continuously until it has been absorbed. Continue adding the stock a ladleful at a time, and stirring, for 15 minutes.

  4. Add the asparagus, beans and peas to the rice and continue stirring and adding stock for a further 15-20 minutes until the rice and vegetables are tender.

  5. Remove the pan from the heat and stir in the herbs and Parmesan, then cover and leave to rest for 5 minutes. Season to taste and serve.


Send feedback