Green Vegetable Risotto

A nice meatless risotto. Easy to cook, tasty, substitute other vegetables depending on what is in season / looks nice! The marscapone makes it lovely and creamy; in a pinch, I guess ricotta or yoghurt could be substituted!

2013-09-02 17.51.00

(serves 4-5)

1.5 tbsp olive oil

1.5 tbsp butter

1 onion, diced

2 cloves garlic, diced

240g rice (risotto is good, but the kilo-for-30p stuff is also adequate)

125ml white wine

1.25l vegetable stock

225g asparagus

Salt & Pepper

Bunch spring onions (‘scallions’ for any Americans reading)

300g frozen peas

150g green beans (either frozen or fresh)

1 tsp dried chives

4 heaped tbsp marscapone

3 tbsp lemon juice

Some grated parmesan cheese

  1. Heat the oil and butter in a large sauté pan over medium heat.  Add the onion and garlic and sauté for 5 to 7 minutes, until tender.
  2. Add the rice and stir for a minute to coat with the vegetables, oil, and butter.
  3. Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed.
  4. Add the stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more.  This process should take 25 to 30 minutes.
  5. Meanwhile, blanch the cut asparagus in boiling, salted water for 4 to 5 minutes, until al dente.  Drain and cool immediately in ice water.
  6. When the risotto has been cooking for 15 minutes, drain the asparagus and add it to the risotto with the peas, beans, 1 tsp salt, and 1 tsp pepper.  Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm.
  7. Whisk the lemon juice and mascarpone together in a small bowl.  When the risotto is done, turn off the heat and stir in the mascarpone mixture, plus the parmesan cheese and chives.  Set aside, off the heat, for a few minutes, sprinkle with salt and pepper to taste, and serve hot with a sprinkling of parmesan. .
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