Risotto & mixed greens and Parmesan recipe | Woolworths TASTE

Ingredients

• 400–500 g mix of asparagus tips, Tenderstem broccoli, sugar snap peas and thinly shredded leeks
• Olive oil, for frying
• sea salt and freshly ground black pepper, to taste
• 1 T butter
• 315 g risotto rice
• 2 cloves garlic, crushed
• ½ cup dry white wine
• 3–4 cups good-quality vegetable or chicken stock
• 1⁄3 cup cream
• 50–60 g Grana Padano cheese, grated