Risotto with mixed greens and Parmesan

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Ingredients

400–500 g mix of asparagus tips, Tenderstem broccoli, sugar snap peas and thinly shredded leeks
Olive oil, for frying
sea salt and freshly ground black pepper, to taste
1 T butter
315 g risotto rice
2 cloves garlic, crushed
½ cup dry white wine
3–4 cups good-quality vegetable or chicken stock
1⁄3 cup cream
50–60 g Grana Padano cheese, grated

Cooking Instructions

Working in batches, stir-fry the vegetables in 1–2 T olive oil in a wide heavy pan until starting to wilt. Set aside and season lightly. Remove the pan from the heat and allow to cool.

Heat 1 T olive oil and 1 T butter in the pan. Stir in the rice, making sure it’s evenly coated in oil and butter. Stir in the garlic, then pour in the wine and stir until absorbed.

Add a few ladles of stock and stir until absorbed over a fairly high heat. Repeat, gradually adding the stock, until the rice is tender and swollen. It should take about 20 minutes. Turn off the heat.

Spoon over the cream, then add the vegetables and cover tightly. Allow to stand for a few minutes. Check the seasoning, sprinkle with cheese and serve immediately.

Chef's note: “This vegetable risotto also makes a substantial side to grilled fish or chicken. Or top it with pancrisped prosciutto or streaky bacon.”

Discover more risotto recipes here.