Tuesday, 6 April 2010

Spring vegetable risotto


1 onion
1 courgette
1 green pepper
3 sticks of celery
1 small pack of shelled peas
1 pack of asparagus tips
Squeeeze of garlic
Small bottle of white wine
Slug of chicken bouillon concentrate
1 teaspoon tarragon
half a lemon, cut into four
black pepper
small handful of grated parmesan

then whatever risotto rice you want plus hot water to cover (as the bouillon concentrate's already in there).

So, saute off all the vegetables (including the lemon) except the peas and asparagus. Add the garlic and tarragon and let it simmer gently.

After about ten minutes add the wine, let the alcohol cook off, and then mix in the bouillon concentrate and rice while the kettle boils. Add the water to the pan, stir well and put the lid on.

When the rice is almost cooked and the stock has almost all been absorbed add the peas and asparagus and let the risotto finish with the lid on. Finally stir through the parmesan and serve (we had it with some garlic chicken and salad but whatever is good).

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