Risotto Primavera

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 2 1/2 cups vegetable stock
• 1 tablespoon olive oil
• 1 teaspoon herbes de provence
• 1 onion, diced
• 1 carrot, peeled and diced
• 2 zucchini, diced
• 5 1/2 ounces arborio rice
• 2 ounces frozen peas
• 4 scallions, chopped
• 2 ounces parmesan cheese, very finely grated

Recipe

• 1 bring the stock to a boil in a pan, then turn down to a low simmer.
• 2 heat 1 tbsp olive oil in a wide, shallow pan, add the onion, carrot and zucchini and season with salt, pepper and the herbs.
• 3 cook for 3 minutes, then add the arborio rice and cook for another couple of minutes.
• 4 add a ladleful of stock and stir until almost absorbed.
• 5 continue until you have used nearly all the stock and the rice is tender with a bite.
• 6 about 5 minutes before finishing, add the peas, scallions and parmesan to the pan and mix together.
• 7 serve with extra parmesan if liked.