SPRING GREEN HERB RISOTTO

These delicious dishes are perfect for easy spring entertaining

INGREDIENTS

• 45g butter
• 30ml olive oil
• 1 onion or 2 shallots, finely diced
• 2 leeks, thinly sliced
• 1 small fennel bulb, sliced
• 1 garlic clove, crushed
• 250g risotto rice, such as Arborio
• 125ml dry white wine
• 3 baby marrows, chopped
• 600–750ml hot vegetable or chicken stock
• 150g frozen peas
• 100g artichoke hearts in olive oil, sliced
• 5ml lemon zest, finely grated
• 50g + 30g Parmesan cheese
• salt and ground black pepper, to taste

TO SERVE:

• 5ml fennel fronds, chopped

METHOD

1. Melt the butter and olive oil in a large heavy-based pan. Gently fry the onion, leeks, fennel and garlic for 4–5 minutes.
2. Add the risotto rice, stirring well to ensure all of the grains are coated in the buttery mixture.
3. Increase the heat and add the wine, stirring well, until the liquid has been absorbed. Add the baby marrows.
4. Reduce the heat to medium and add a ladle full of hot stock, gently stirring until it’s all been absorbed, before repeating with another ladle full of stock; continue cooking and adding stock until the rice is just tender.
5. At this point, stir in the peas, artichoke hearts, lemon zest and 50g finely grated Parmesan cheese. Season with salt and pepper, to taste.
6. Serve the risotto in warm serving bowls and top with the remaining cheese, either grated or shavings, and the chopped fennel. Serve at once.

COOK’S NOTE: For a non-vegetarian option, top the risotto with seared scallops or grilled prawns.

(Serves 4)

DOWNLOAD THE FREE SHOPPING LIST HERE