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Spring vegetable risotto

Ingredients 13
Servings 6


  • 60
  • 90
    olive oil
  • 1
    onion, finely chopped
  • 400
    uncooked arborio rice
  • 2
    hot vegetable or chicken stock
  • 125
    dry white wine
  • 6
    firm fresh black mushrooms, finely chopped
  • 4
    baby marrows, fine grated
  • 2
    carrots, finely chopped
  • 1
    lemon, grated peel
  • 5
    salt and milled black pepper to taste
  • 60
    freshly grated Parmesan cheese
  • 30
    finely chopped fresh parsley


1. Heat 45 ml (3 tbsp) butter and half the olive oil in a heavy-based saucepan until foaming gently. Sauté chopped onion until softened and golden in colour, about 5 minutes. Add the rice and fry, stirring constantly, until coated and yellow in colour. 2. Gradually add 150 ml (3/5 cup) hot stock and all the wine, stirring constantly with a wooden spoon. Allow rice to absorb liquid before adding the next small quantity of stock. 3. Meanwhile, heat remaining oil in a frying pan. Toss vegetables and lemon peel lightly in oil for 3 to 5 minutes, or until slightly softened and coated in oil. 4. Continue cooking and stirring rice until creamy and nearly tender, then add vegetables and seasoning. Cook, stirring, until cooked through, creamy and not runny. 5. Add Parmesan cheese, parsley and remaining butter. Stir for 1 to 2 seconds longer and serve in heated soup plates.

Read more on: starch  |  shallow-fry

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