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Ingredients

• 1 litre hot vegetable stock, made with stock cubes
• 50g butter
• 1 tbsp olive oil
• 1 onion, chopped
• 1 garlic clove, crushed
• 300g arborio rice
• 150ml dry white wine
• 225g asparagus spears
• 1 courgette
• 125g baby broad beans or frozen soya beans
• artichoke hearts (optional)
• 50g Parmesan or Italian-style hard cheese shavings

Description

Add Colour, Flavour And Nutrition To Regular Risotto With A Few Green Veggies For An Easy Weeknight Meal.

All Recipes UK