Recipe - Spring Vegetable Risotto

250 g Asparagus; (8oz)
2 small Courgettes
3 small Carrots
1 Leek or 3 spring onions
2 tablespoon Olive oil
100 g Shelled peas; thawed if
frozen
; (31/2lb)
150 ml Water; (One fourth pint)
325 g Cooked rice; (11oz)
1 tablespoon Plain flour
Salt and pepper
100 g Shelled broad beans; thawed
if frozen
; (31/2oz)

1. Cut the tough bases from the asparagus and chop the stems into small
pieces, leaving the tips intact.

2. Cut the courgettes, carrots and leek or spring onions into thin slices.

3. Heat the olive oil in a large saucepan, add the courgettes, carrots and
leek or spring onions and fry for 12 minutes.

4. Add the remaining vegetables and continue to fry for about 5 minutes or
until they are softened but not browned.

5. Add the water and bring to the boil, then reduce the heat, cover and
simmer for 1015 minutes or until cooked to your liking.

6. Add the rice and flour, season with salt and pepper and stir well.

7. Continue to cook, stirring constantly, for 12 minutes or until
thickened, then serve hot.

Converted by MC_Buster.

NOTES : Quick and easy spicy risotto.

Converted by MM_Buster v2.0l.