Ingredients Jump to Instructions ↓

  1. >

  2. 1tbsp olive oil

  3. 1 onion, finely chopped

  4. 3 cloves garlic, finely chopped

  5. 175ml glass white wine

  6. 200g risotto rice

  7. 600ml hot chicken or vegetable stock (for veggie version)

  8. 10 spears asparagus, chopped

  9. 80g fresh or frozen peas

  10. 80g fresh or frozen podded broad beans

  11. 10g butter

  12. 30g reduced-fat mature cheese

  13. 2tbsp mixed fresh herbs

Instructions Jump to Ingredients ↑

  1. Heat the oil in a heavy bottomed pan. Fry the onion over a low heat for 10 mins or until the onions have softened. For the last minute of cooking, add the garlic to the pan.

  2. Add the rice and stir for a minute or two. Pour over the glass of wine and keep stirring while the wine is absorbed into the grain.

  3. Gradually ladle the hot stock into the risotto letting it absorb between each addition. Keep stirring it too.

  4. With your last ladleful of stock, add in the asparagus, peas and broad beans. The rice is ready when the grains are cooked but still have a little bite and the rice is loose but not soupy.

  5. Add in the butter, cheese and herbs, and serve.


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