Italian Vegetables Recipes - Greens Vegetable Recipe

Ingredients

• 1/2 cup butter

• 2 tablespoons olive oil

• 1 garlic clove, crushed and chopped

• 1 onion, finely diced

• 1 1/2 cups risotto rice

• 4 1/2 cups hot Chicken or Vegetable Stock (refer recipe)

• 4 ounces French beans, trimmed and cut into 1-inch pieces

• 1 cup shelled peas

• 1 cup shelled and skinned fava beans

• 4 ounces asparagus, trimmed and cut into 1-inch pieces

• 4 ounces baby spinach, washed and chopped

• 1/3 cup dry vermouth or white wine

• 1/4 cup chopped parsley

• 1/2 cup Parmesan cheese, freshly grated

• salt and pepper

Serves 4

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Method:

1. Melt 1/4 cup of the butter with the olive oil in a heavy-based saucepan. Add the garlic and onion and sauté gently for 5 minutes, but do not allow to brown.

2. Add the rice and stir well to coat the grains with the butter and oil. Add the hot stock, a large ladleful at a time, stirring until each addition is absorbed into the rice.

3. Continue adding stock in this way, cooking until the rice is creamy but the grains are still firm. This should take about 20 minutes.

4. When you add the last of the stock, add the vegetables and vermouth or white wine, mix well, and cook for 2 minutes.

5. Remove the pan from the heat, season with salt and pepper and add the remaining butter, the chopped parsley, and Parmesan.

6. Mix well, then cover and leave the risotto to rest for a few minutes before serving.