Healthy spring vegetable risotto
Sally's If you feel tired and lethargic and need an energy boost, this is the perfect dish. It’s incredibly filling because of the high fibre content and is jam-packed with long-lasting energy givers.
Serves 4
Ingredients: 1 litre vegetable stock 100g asparagus tips 100g baby carrots, halved lengthways200g fresh young peas, shelled500g baby broad (fava) beans, shelled2 tbsp olive oil 2 baby leeks, thinly sliced300g risotto rice1 tbsp fresh pesto, store-bought is fineFreshly ground black pepper25g pine nuts, toasted
Method:
Bring the stock to the boil in a large saucepan, then reduce the heat and add the asparagus tips, carrots, peas and broad beans and simmer for 4–5 minutes, or until tender
Remove the vegetables with a draining spoon and set aside. Keep the stock simmering over a gentle heat.
Meanwhile, heat the oil in a large, heavy-based frying pan and add the leeks. Stir-fry for 2 minutes on a medium heat, or until they are bright green, then stir in the rice.
Add 2–3 tablespoons of the hot stock and cook gently, stirring until the liquid is absorbed. Continue adding the stock, a little at a time, until the mixture is soupy and the grains of rice are tender but still have a slight bite. This will take about 20 minutes.
Stir in the pesto and season with black pepper to taste. Gently stir in the asparagus, carrots, peas and beans and cook for a few more minutes, or until the vegetables are heated through.
Serve in warmed dishes, sprinkled with the pine nuts