Risotto Primavera

Low Fat Recipes
by Neven Maguire

This wholesome Risotto is packed with fresh vegetables. The Pork Kebabs work really well with the Risotto, it's a real treat!

Ingredients

2 pt vegetable stock

1 pinch of saffron strands

1 tbsp olive oil

1 tbsp carrots (diced)

2 cloves garlic (crushed)

1 tbsp leeks (diced)

225g/8oz risotto rice Arborio

125g/4½ oz green beans (cut in half)

4 tbsp chopped herbs i.e. chives, tarragon and parsley

50g/1¾ oz parmesan cheese grated

(optional) salt and pepper

Method

Warm the stock, heat the oil in a large frying pan and fry the carrots, garlic, saffron and leeks over a low heat for 5 minutes until softened but not coloured.
Meanwhile add the rice to the vegetables and stir for 1 minute until the grains are glossy.
Slowly add warm stock to the rice stirring continuously until it has been absorbed (approx. 15 minutes).
Add the green beans and peas to the rice and continue stirring. Cook until the vegetables are tender.
Remove from the heat, stir in the herbs and parmesan (optional) then cover and leave for 5 minutes. Season to taste and serve with the glazed pork kebabs.

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