Asparagus Zucchini and Green Bean Rissotto: a healthy start to your afternoon lunch.
Ingredients (serves 4)
1 litre vegetable stock, made with 1 stock cube
8 asparagus spears, trimmed and sliced into 4
2 large zucchini, sliced
400g green beans, trimmed
4 tbsp olive oil
2 small onions, finely chopped
400g risotto rice
Splash apple cider vinegar
Handful fresh basil, to serve
Step by Step
Simmer the stock for 10 minutes with the asparagus, zucchini and green beans. Then strain into a jug. Heat olive oil in shallow pan, fry onions until soft. Add rice and stir until grains become see-through at edges. Add apple cider vinegar. Add 50ml of stock water at a time and stir well and simmer until all liquid absorbed, halfway through add asparagus, zucchini and green beans, then continue until all the stock is used and the risotto is a little wet and sloppy and the rice tender with a nutty bite. Turn off the heat, and season with salt and pepper. Serve with fresh basil and enjoy.
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