SERVES 4 Persons PREPARATION TIME 10 min.
COOKING TIME 30 min.
- 50 g butter
- 1 leek, finely chopped
- 2 garlic cloves, crushed
- 1.5 cups Arborio rice
- 4.5 cups hot vegetable stock
- 300 g fresh peas, podded or 200g frozen peas or frozen peeled edamame
- 3 cups baby spinach
- 1 medium zucchini/courgette, ends trimmed
- 1 lemon
- chunk of parmesan
- salt and pepper
Melt butter in Chefs Series II Casserole Dish. Cook leek and garlic over low heat for 2 minutes. Stir in rice.
Add stock, gradually, stirring continuously for about 17-18 minutes, or until almost absorbed, but still creamy.
Stir through peas and spinach, cook for 3 minutes. Using the Speedy Grater, grate over zucchini, lemon and parmesan. Stir in gently. Season with salt and pepper. Serve.