Ingredients

The following ingredients have 4 Servings
  • 2 Tbsps butter
  • 1 Tbsp Oil
  • 2 shallots (finely chopped)
  • 1 cup Risotto
  • 3.5 cups vegetable stock (hot)
  • 2 cups frozen peas
  • 2 Tbsps chopped mint
  • 0.5 cup grated Parmesan
  • 12 Runner bean (sliced diagonally and steamed)
  • 1 bunch Asparagus (trimmed and steamed)

Instruction

  • Heat the butter and oil in a wide pan and cook the shallots very gently until soft but not brown.
  • Add the rice and stir until the rice becomes translucent then add a ladle of stock and stir until it is absorbed by the rice. Turn the heat down and continue adding the stock one ladle at a time, stirring constantly, until the rice has become creamy and just cooked through. You may need to add a little more stock or water.
  • Add the peas, mint and parmesan, season with salt and pepper and continue cooking until the peas are cooked through.
  • Serve topped with the beans and asparagus.