Try this delicious meal of spring vegetable risotto



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6 cups (1.5L) reduced-salt chicken stock
1 tablespoon olive oil
1 leek, sliced
2 garlic cloves, crushed
1 ½ cups (300g) arborio rice
1 cup (120g) frozen peas
100g green beans, trimmed, blanched, halved
1 zucchini, sliced
½ cup chopped parsley leaves
2 tablespoons grated parmesan
baby rocket, to serve

kJ 1590, fat 7g, sat fat 2g

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. Heat stock in a saucepan until simmering.

2. Meanwhile, heat oil in a saucepan on medium. Cook leek and garlic for 5 minutes, stirring, until soft. Stir in rice and cook for 1 minute until rice is translucent.

Add 1/2 cup of stock, stirring until absorbed. Repeat with remaining stock, 1/2 cup at a time, stirring, for 15-20 minutes, until stock is absorbed. Fold through peas, beans and zucchini and cook for another 5 minutes until rice is tender and creamy.

3. Remove from heat and stir through parsley and parmesan. Stand covered for 5 minutes. Season to taste and serve with baby rocket.