Asparagus, Zucchini and Green Bean Risotto

Asparagus, Zucchini and Green Bean Risotto


  • 8 spears, trimmed and sliced into 4 Organic Asparagus
  • 2 large, sliced Organic Zucchini, Green
  • 400g, trimmed Organic Beans, Round Green
  • 4 tbsp Extra Virgin Olive Oil, Oro Del Desierto
  • 2 small, finely chopped Organic Onion Yellow
  • handful Organic Herb Pot, Basil
  • 400g Risotto Rice


Simmer the stock for 10 minutes with the asparagus, zucchini and green beans.  Then strain into a jug.  Heat olive oil in shallow pan, fry onions until soft.  Add rice and stir until grains become see-through at edges.  Add apple cider vinegar.  Add 50ml of stock water at a time and stir well and simmer until all liquid absorbed, halfway through add asparagus, zucchini and green beans, then continue until all the stock is used and the risotto is a little wet and sloppy and the rice tender with a nutty bite.  Turn off the heat, and season with salt and pepper.  Serve with fresh basil and enjoy.


4 people

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