Spring Vegetable Risotto

Spring Vegetable Risotto

  • 15 minutes
  • 2

Method

1. Bring a large pan of salted water to a boil, and blanch the green beans, asparagus and peas for 3-4 minutes before draining in a colander. Set aside.
2. In a large casserole or saucepan, fry the onion and garlic in the oil for 3-4 minutes until soft.
3. Pour the rice and vegetable stock into the saucepan and stir-fry for 2-3 minutes until the grains are cooked. Combine the blanched vegetables followed by the Parmesan cheese and mascarpone to make the dish creamy.
4. Season to taste and serve immediately.

Ingredients

Veetee Chicken Flavor Rice
Chicken Flavor Rice
More info
  • 280g tray of Veetee Ready to Heat Golden Vegetable Rice
  •  150g green beans, diagonally cut
  •  150g asparagus spears, diagonally cut
  •  50g frozen peas
  •  1 tbsp olive oil
  •  1 small white onion, finely chopped
  •  2 garlic cloves, lightly crushed
  •  50ml vegetable stock
  •  150g parmesan, grated
  •  2 tbsp mascarpone cheese
  •  Salt and pepper, to taste

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