Tesco Food Officialのインスタグラム(tescofood) - 5月2日 19時52分

Whipping up a #risotto is no problem with our step-by-step guide. You can even give it a spin using seasonal veg.
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1) Bring 1ltr (1¾pt) vegetable or chicken stock to the boil in a medium saucepan. Add 150g (5oz) mixed mangetout and sugarsnaps, 100g (3½oz) runner beans, trimmed and sliced, and simmer for 1 minute. Add 1 x 125g pack asparagus tips, trimmed, and 100g (3½oz) fresh or frozen peas to the pan and continue to cook for 2 minutes. Move the cooked vegetables to a bowl with a slotted spoon and set aside. Gently simmer stock. .
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2) Heat 1 tbsp olive oil and melt 15g (½oz) unsalted butter in a second saucepan set over a low heat. Add 2 finely diced shallots and cook for 5 minutes until softened, but not coloured.
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3) Turn the heat up slightly and stir in 320g (11oz) carnaroli risotto rice. Cook, stirring, for 3-4 minutes then add 100ml (3½fl oz) white wine and simmer for a further 2 minutes.
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4) Add a ladleful of hot stock to the rice and stir gently until the liquid has almost disappeared. Repeat this process over the next 15 minutes.
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5) Add the last ladle of stock when the rice is just cooked, but not mushy.
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6) Stir in the green vegetables, half a handful of chopped flat leaf parsley, and half a handful of chopped mint.
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7) Remove from the heat and add 10g (¼oz) unsalted butter and 50g (2oz) finely grated Parmesan. Cover and set aside for 5 minutes then stir well and season to taste.
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8) Serve in shallow bowls with the remaining herbs scattered over and extra Parmesan if you like. Enjoy!
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#Vegetable #InstaFood #Recipe

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