Cooking Instructions
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Step 1
Into a mixing jug, add
Vegetable Stock Pots (2)
and
Water (2 cups)
. Mix well until dissolved. Keep hot.
Step 2
Into a pan over medium heat, add
Olive Oil (2 Tbsp)
. Once warm, add
Onions (1 cup)
and
Red Bell Peppers (1/2 cup)
. Cook for 3 minutes, stirring gently with a rubber spatula throughout.
Step 3
Add
Arborio Rice (1 cup)
. Cook, stirring, for 30 seconds.
Step 4
Add 1/2 cup of the stock and cook, stirring, until it has been absorbed by the rice.
Step 5
Add
Carrots (1/2 cup)
and another 1/2 cup of the stock. Cook, stirring, until it has been absorbed by the rice.
Step 6
Add another 1/2 cup of stock. Cook, stirring, until it has been absorbed by the rice.
Step 7
Add
Zucchini (1/2 cup)
,
Asparagus (12 stalks)
, and the last 1/2 cup of stock. Cook, stirring, until it has been absorbed by the rice.
Step 8
Add
Green Peas (1/2 cup)
and mix through.
Step 9
Add
Butter (1 Tbsp)
and
Shaved Parmesan Cheese (1 Tbsp)
. Mix well.
Step 10
To serve, pile high in the center of a plate. Shake it to let the risotto take the form of the plate. Top with extra parmesan if desired.
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