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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

• 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

UK TV