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.
Serves:
4 people
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Zucchini, Green
Qty: 112.08 AED -
Beans, Round Green
Qty: 116.28 AED -
Extra Virgin Olive Oil, Oro Del Desierto
Qty: 187.15 AED -
Onion, Yellow
Qty: 112.86 AED -
Apple Cider Vinegar, Eden Organic
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Herb Pot, Basil