Ingredients
- 1 litre vegetable stock
- 100g asparagus tips
- 100g baby carrots, halved lengthways
- 200g fresh young peas, shelled
- 500g baby broad beans, shelled
- 2 tbsp olive oil
- 2 baby leeks, thinly sliced
- 300g risotto rice
- 1 tbsp pesto sauce
- 25g pine nuts, toasted
Description
Risotto Is Comfort Food At Its Best, And You Can Ring The Changes By Adding Almost Any Fresh Ingredients You Have To Hand. This One Uses Fresh Asparagus, Baby Carrots And Young Spring Peas And Beans.
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