Courgette, Asparagus, Pea and Mint Risotto

by Sarah
Asparagus, Courgette, Pea and Mint Risotto Picture

I decided to create my risotto with a twist on the one featured in Vegetarian Living as I wanted an exciting risotto for one night and then to make it into cakes for the next evening.  This is a super simple recipe and would be more than suitable to be included in your weekly meal plan.

Simple, yet delicious!

Courgette, Asparagus, Pea and Mint Risotto

Asparagus, Courgette, Pea and Mint Risotto Picture Ingredients:

1 litre of vegetable stock (I like to use Kalo)

3 tbsp Olive Oil

2 cloves of garlic, pressed

250g Arborio Risotto Rice

100ml Vegetarian/Vegan White Wine

1 White Onion, diced

1 Courgette, chopped

Bunch of Asparagus, chopped

1 small cup of frozen peas

Rocket, Spinach and Watercress salad to serve

Method:

Heat the olive oil in a large pan until hot

Add the diced onion and stir to coat

Cook the onions for about 2-3 minutes until softening

Add the garlic, courgette and asparagus to the pan and stir

Heat, stirring, for about 4 minutes

Add the rice to the pan and stir through the vegetable mixture

Pour the wine into the pan and let it bubble

Add the cup of frozen peas to the mixture and stir through

Add the hot stock gradually to the pan stirring to make sure that the rice is absorbing the liquid

Continue gradually adding the water and stirring occasionally until you reach the desired texture

Drizzle the mixture with olive oil, stir through then spoon onto a plate accompanied by the rocket, watercress and spinach salad.

label (18)

 

Courgette, Asparagus, Pea and Mint Risotto
Recipe Type: Ristto
Author: Sarah Irving | Susty Meals
Prep time:
Cook time:
Total time:
Serves: 4
Fantastic recipe for using up your vegetables and getting some greens onto your plate. Simply delicious and easy to cook too.
Ingredients
  • 1 litre of vegetable stock (I like to use Kalo)
  • 3 tbsp Olive Oil
  • 2 cloves of garlic, pressed
  • 250g Arborio Risotto Rice
  • 100ml Vegetarian/Vegan White Wine
  • 1 White Onion, diced
  • 1 Courgette, chopped
  • Bunch of Asparagus, chopped
  • 1 small cup of frozen peas
  • Rocket, Spinach and Watercress salad to serve
Instructions
  1. Heat the olive oil in a large pan until hot
  2. Add the diced onion and stir to coat
  3. Cook the onions for about 2-3 minutes until softening
  4. Add the garlic, courgette and asparagus to the pan and stir
  5. Heat, stirring, for about 4 minutes
  6. Add the rice to the pan and stir through the vegetable mixture
  7. Pour the wine into the pan and let it bubble
  8. Add the cup of frozen peas to the mixture and stir through
  9. Add the hot stock gradually to the pan stirring to make sure that the rice is absorbing the liquid
  10. Continue gradually adding the water and stirring occasionally until you reach the desired texture
  11. Drizzle the mixture with olive oil, stir through then spoon onto a plate accompanied by the rocket, watercress and spinach salad

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