Vegetable Risotto

Serves: 4

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Total Time: 70

Prep Time: 25

Cook Time: 45

• 1 tablespoon(s) olive oil
• 1 small leek, thinly sliced
• 1  courgette, diced
• 1 small garlic clove, crushed
• 300 gram(s) risotto rice
• 150 ml dry white wine
• 900 ml (1½ pints) hot vegetable stock
• 50 gram(s) frozen peas
• 50 gram(s) each of butter and freshly grated parmesan
• Half tablespoon(s) each freshly chopped mint, curly parsley and basil
• 50 gram(s) rocket

Method

1. Heat oil in a large pan and gently fry leek for 15min until softened. Add courgette and fry for 4min. Add garlic and fry for 1min. Stir in rice and cook for 1min.
2. Add the wine and bubble the mixture until reduced. Gradually add the stock, stirring well after each addition and adding another ladleful only when the previous one has been absorbed. After 15min, add the peas and continue cooking until the rice is tender but still has a bite to it - about 20min.
3. Stir in the butter, parmesan, mint, parsley and basil. Divide among four shallow bowls and serve topped with rocket.

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