Asparagus, Zucchini and Green Bean Risotto

Ingredients:

1 cube, making 1 litre stock Vegetable Cubes, Kallo
8 spears, trimmed and sliced into 4 Asparagus
2 large, sliced Zucchini, Green
400g, trimmed Beans, Round Green
4 tbsp Extra Virgin Olive Oil, Oro Del Desierto
2 small, finely chopped Onion, Yellow
splash Apple Cider Vinegar, Eden Organic
handful 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.