Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Into a mixing jug, add Vegetable Stock Pot (2) and Water (2 cup). Mix well until dissolved. Keep hot.
Step 2
Into a pan over medium heat, add Olive Oil (2 tablespoon). Once warm, add Onion (1 cup) and Red Bell Pepper (1/2 cup). Cook for 3 minutes, stirring gently with a rubber spatula throughout.
Step 3
Add Arborio Rice (200 gram). 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 Carrot (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 stalk), 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 tablespoon) and Shaved Parmesan Cheese (1 tablespoon). 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.
Rate & Review
Tap to Rate: