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Spring Vegetable Risotto.

15 min
easy

This risotto recipe is ready in just 15 minutes! Made simple using Veetee rice you can cook up a tasty dish in no time at all so give it a go yourself.

You'll need...
  • 1 tray Veetee Long Grain 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, crushed
  • 50ml vegetable stock
  • 150g parmesan, grated
  • 2 tbsp mascarpone chesse
  • salt & pepper to taste
The how...
  1. Boil a large pan of salted water to the 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. Tip the rice and vegetable stock into the saucepan and stir-fry for 2-3 minutes until the grains are cooked.
  4. Combine the blanched vegetables followed by the Parmesan cheese and mascarpone to make the dish creamy.
  5. Season to taste and serve immediately.
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Basmati
Rice Pot (x6)

£5.25

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Recyclable Tray Gluten Free Microwave or Stir Fry in Just 60 Seconds Rice Pots for Perfect Portions
Recyclable Tray Gluten Free Microwave or Stir Fry in Just 60 Seconds Rice Pots for Perfect Portions

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