Vegetable Risotto


Serves: 4
Preparation time: 15-20 minutes
Cooking time: 35-45 minutes
Calories/serving: 364


  • 2 tbsp olive oil

  • 2 shallots, chopped

  • 2 cloves of garlic, minced

  • 200 g / 7 oz / 1 cup ArborW nee

  • 110 ml / 4 fl. oz / 1/2 cup dry white wine

  • 1.21 / 2 pints 4 fl. oz / 5 cups vegetable stock, kept hot on the stove

  • 2 Sticks of celery, sliced

  • 1/2 small courgette (zucchini), finely diced

  • 110 g / 4 oz /1 cup frozen petit pois. thawed

  • a small bunch of chives, roughly chopped

  • a few sprigs of flat-leaf parsley, finely chopped

  • 55 g / 2 oz / 1/4 cup Parmesan, finely grated

  • 4 asparagus spears, woody ends removed

  • salt and freshly ground black pepper


  1. Heal the olive oil in a saucepan %et over a medium heat. Saute the shallots for 4-5 minutes, add the garlic and cook tor 2 minutes.

  2. Add the nee and coat in the oil. Cook (or 3-d minutes. Add the white wine and increase the heat to allow it to mostly evaporate.

  3. Add a ladle o' stock to the risotto at a time, stirring until each ladle is absorbed. Continue until ad the stock has been absorbed and the rice is tender yet still defined.

  4. Add the celery and courgette and cook tor 3-4 minutes. Stir through the petit pois, then add most of the chives and all the parsley and Parmesan. Adjust the seasoning to taste.

  5. Chop the asparagus, split it into quarters and blanch in a saucepan of salted, boiling water tor 30 seconds. Spoon the risotto into bowls and serve with the asparagus and chives.


by Chris Ching

With a nick name of Chris Smile because of the warm smile on her face all the time :) Believes that by empowering the public to have more information and knowledge in healthcare, we will have a better healthcare environment and experience. View all articles by Chris Ching.


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