Green Veg Risotto

20190216_185531

Serves 4     Large saucepan / paella dish

Ingredients:

60 g walnuts – toasted for 5 minutes under a medium hot grill

1 red onion – finely chopped

1 clove of garlic – finely chopped or 1 tsp garlic salt

80 g green beans – trimmed and chopped into 2 cm lengths

65 g asparagus  – trimmed and chopped into 3 cm lengths

60 g kale – remove rough stems and coarsely chop

70 g frozen peas

900 ml vegetable stock

2 tbsp olive oil

225 g Arborio rice

1 tsp Marmite

140 ml white wine

salt and black pepper to season

Method:

Heat the olive oil and saute the red onions until soft. Add the garlic / garlic salt and stir for a minute. Then add the rice and heat for a minute. Turn up the heat a little and add the wine. Stir frequently and simmer until the wine has almost evaporated. Add the beans, asparagus and half of the stock. Stir occasionally. As the rice absorbs the stock, add more 50 ml at a time (you might not use all the stock). As the rice starts to soften , add the kale and peas and cook until the rice is just cooked and the vegetables are tender. Season with salt and pepper.

Remove from the heat and serve immediately – top each bowlful with some toasted walnuts.

 

 

 

 

 

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