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Green vegetable risotto
Creamy risotto packed with your favourite green veggies to keep it light and fresh.
YIELDS
4
TO
6
Ingredients
- 1 3/4 cups arborio or canaroli rice
- 1/2 cup leeks, thinly sliced
- 3/4 cup dry white wine
- 3 1/2 cups vegetable broth
- 1 cup frozen peas
- 1 cup asparagus, cut into 1-inch pieces
- Salt, to taste
- 2 tablespoons unsalted butter
- 1/2 cup Parmigiano Reggiano, grated
- 2 tablespoons fresh mint, chopped
- 2 tablespoons fresh dill, chopped
- Zest of 1 lemon
- Juice of 1/4 lemon
Directions
- To a large microwaveable bowl, add rice, leeks, white wine, and one and a half cups of vegetable broth. Cover the bowl with plastic wrap and microwave on high for eight minutes.
- Remove the plastic wrap, and stir the rice. Cover again with the plastic wrap and microwave on high for four minutes.
- Remove the plastic wrap and add the frozen peas, asparagus, the rest of the broth, and salt to taste. Cover with the plastic wrap again and microwave on high for seven minutes.
- Remove the plastic wrap, and stir in butter, Parmigiano Reggiano, mint, dill, lemon zest, and juice. Enjoy!
