Arborio rice with spring vegetables, dill and red wine vinaigrette

Ingredients

  • 250 g arborio risotto rice
  • 125 g fresh or frozen peas, shelled
  • 1 bunches slender spears asparagus
  • 100 g fine green beans, trimmed
  • 1 red onion, finely chopped
  • 4 spring onions, finely chopped
  • 200 g jar of artichokes, drained and cut into quarters
  • 1 red pepper, de-seeded and finely chopped
  • 20 black olives, pitted and halved
  • 2 tbsp dill, finely chopped
  • 2 tbsp flat leaf parsley, finely chopped
  • 2 tbsp mint, finely chopped
For the vinaigrette:

  • 4 tbsp red wine vinegar
  • 7 tbsp extra virgin olive oil
  • 1 clove garlic, finely chopped
  • tsp Dijon mustard
  • 1 tsp sugar
  • salt

Description

Toothsome And Tender Risotto Rice, Fresh Spring Vegetables And Tangy Vinaigrette Make A Mouth-watering Medley From Jennifer Joyce

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