Carrot and green bean risotto

SAMSUNGThis recipe is based on non other than my favourite chef at the moment – Hugh Fearnley-Whittingstall’s recipe in his Veg everyday cookbook. His recipe is with baby carrots and broad beans whereas mine is with normal carrots and green beans because that’s what I had in the fridge, but otherwise the recipe and amounts are the same.

Ingredients:

1 tbl spoon olive oil

40g butter

1 large onion, finely chopped

about 800ml vegetable stock

200g risotto rice

250 – 300g carrots cut lenghtways into about 2cm pieces

150g green beans

Paremesan or goats cheese to sprinkle over the top

handful of flat leaf parsely, chopped

SAMSUNG

Method:

Heat 25g of butter with the oil and fry the onion until soft (about 10 mins). Add the rice and mix with the onion.

Add the wine. Cook until wine is absorbed and then add the stock , about a quarter at a time, waiting until it’s absorbed and stirring frequently before adding the next stock.

Add the carrots and beans to the mix about 5 mins after the rice.

Cook until rice and veg is tender. Season to taste with salt and pepper.

Stir in the butter, and serve with the parsley, parmesan, and a sprinkle of olive oil.

Enjoy!

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