Spring Green Risotto

SERVES 4 Persons  PREPARATION TIME 10 min.
COOKING TIME 30 min. 

INGREDIENTS

  • 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

METHOD

  1. Melt butter in Chefs Series II Casserole Dish. Cook leek and garlic over low heat for 2 minutes. Stir in rice.

  2. Add stock, gradually, stirring continuously for about 17-18 minutes, or until almost absorbed, but still creamy. 

  3. 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.