Minty Vegetable Risotto

Minty Vegetable Risotto

INGREDIENTS
10

DIFFICULTY
Medium

SERVINGS
12

RATING

PREPARATION TIME
5 mins

COOKING TIME
20 mins

AGE GROUP
10 – 12 months

INGREDIENTS
2 cups of low-salt chicken stock
1 cups of Arborio rice
30 grams (1 ounce) of butter
1 zucchini (courgettes), finely diced
1 small/medium leek
1 cup of fresh or frozen peas (defrosted)
1 clove of garlic, peeled and crushed
1/2 cup of grated Cheddar cheese
¼ cup of finely grated parmesan cheese
1½ tablespoons of finely chopped fresh mint leaves

METHOD
1. Cut off the root end and the top end of the leek then cut it in half lengthways and wash well in a bowl of water. Blot dry then slice thinly.

2. Pour the stock into a medium-sized saucepan and bring to the boil over high heat, then add the rice and bring back to the boil.

3. Lower the heat, cover with a well-fitting lid, and allow to simmer for about 15 minutes – then turn off the heat and leave the pan covered for 5-10 minutes.

4. Meanwhile, heat the butter in a large frying pan over medium heat until the butter has melted, then turn heat to medium/low, add the garlic and stir/fry until garlic is just soft (do not let it burn, or it will be bitter.)

5. Add the zucchini and leek and continue to stir/fry until both are soft then stir in the peas and cook for a few more minutes until the peas are done.

6. Turn off the heat and scoop the vegetable mixture into the rice, add the cheese and mint, and gently stir everything together, mashing to get the right texture.

HANDY HINTS

Yum

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