Asparagus, Zucchini and Green Bean Risotto

Ingredients:

• 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

Preparation:

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.

Serves:

4 people

• 

  Organic Zucchini, Green

  Qty: 1

  23.10 AED

  500g

  Add
• 

  Organic Beans, Round Green

  Qty: 1

  20.48 AED

  500g

  Add
• 

  Organic Onion Yellow

  Qty: 1

  13.91 AED

  500g

  Add