Risotto Primavera

Ingredients

• 4 baby leeks, finely chopped
• 2 garlic cloves, crushed
• 125g Arborio risotto rice
• pinch saffron
• 1 small red chilli, sliced
• 700ml vegetable stock
• 200g baby asparagus, trimmed
• 100g baby peas
• 100g green beans
• salt and black pepper
• Parmesan, to garnish

Cooking Instructions

1. In a non-stick pan, dry-fry the leek and garlic until soft. Add the rice, saffron and chilli gradually stirring in the stock 150ml at a time. Each time the stock is absorbed, stir in a little more. Repeat until all the stock has been absorbed.
2. Add the asparagus, peas and beans and continue cooking for a few minutes, seasoning with salt and black pepper. Transfer to serving plates and garnish with a little freshly grated Parmesan cheese.

Tips

To keep the calories low use 100g rice for 4 as a light meal and increase for a more substantial dinner.