SPRING VEGETABLE RISOTTO | SA Garden and Home

Name: SPRING VEGETABLE RISOTTO | SA Garden and Home
Ingredients: 3 litres vegetable or chicken stock; 250g unsalted butter; 12 spring onions, finely chopped; 4 garlic cloves, peeled and crushed; 200g baby carrots, trimmed and scraped but kept whole; 800g risotto rice; 200g asparagus spears, trimmed and cut into 2cm lengths; 200g frozen peas, blanched in boiling water for a minute, then refreshed; salt and freshly ground pepper; 125ml chopped mixed fresh herbs, such as chives, dill, parsley, mint, chervil and tarragon; 100g Parmesan cheese, finely grated; wild rocket, Parmesan shavings and edible flowers, to serve

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Share in the celebrations by recreating Garden and Home’s 65th-birthday lunch using these scrumptious recipes from top events company By Word of Mouth (bywordof

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Ingredients

3 litres vegetable or chicken stock
250g unsalted butter
12 spring onions, finely chopped
4 garlic cloves, peeled and crushed
200g baby carrots, trimmed and scraped but kept whole
800g risotto rice
200g asparagus spears, trimmed and cut into 2cm lengths
200g frozen peas, blanched in boiling water for a minute, then refreshed
salt and freshly ground pepper
125ml chopped mixed fresh herbs, such as chives, dill, parsley, mint, chervil and tarragon
100g Parmesan cheese, finely grated
wild rocket, Parmesan shavings and edible flowers, to serve