Ingredients
- 8 cups (2L) chicken or vegetable stock
- 50g unsalted butter, chopped
- 2 garlic cloves, crushed
- 3 cups (600g) arborio rice
- 3 small (350g) zucchini, sliced diagonally
- 2 cobs corn, kernels removed
- 150g snow peas, shredded
- salt and cracked black pepper
- 2 tablespoons lemon juice
- 1/4 cup shredded mint
Description
Spring Vegetable Risotto Recipe - Place The Stock And 1 1/2 Cups Water In A Saucepan Over High Heat. Bring To A Simmer And Reduce Heat To Low. Heat The Butter In A Large Heavy-based Saucepan Over Medium Heat. Add...
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