Spring vegetable risotto | Recipes | WW New Zealand

Name: Spring vegetable risotto | Recipes | WW New Zealand
Ingredients: Vegetable stock cube 1 individual, gluten-free variety, to make 3 cups (750ml) stock; Dry-style white wine ¼ cup(s), (60ml); Olive oil 1 tbs; Brown onion 1 medium, finely chopped; Garlic 2 clove(s), crushed; Arborio rice 1 cup(s), (200g); Asparagus 2 bunch(es), cut into 2cm lengths; Frozen green peas 1 cup(s), (120g), thawed; Frozen broad beans 1 cup(s), (150g). thawed, skins removed; Fresh lemon rind 1 tsp, finely grated; Grated parmesan cheese ½ cup(s), (40g); Lemon(s) 1 medium, cut into quarters

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Enjoy a tasty and delicious meal with your loved ones. Learn how to make Spring vegetable risotto & see the Points value of this great recipe.

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Ingredients

Vegetable stock cube 1 individual, gluten-free variety, to make 3 cups (750ml) stock
Dry-style white wine ¼ cup(s), (60ml)
Olive oil 1 tbs
Brown onion 1 medium, finely chopped
Garlic 2 clove(s), crushed
Arborio rice 1 cup(s), (200g)
Asparagus 2 bunch(es), cut into 2cm lengths
Frozen green peas 1 cup(s), (120g), thawed
Frozen broad beans 1 cup(s), (150g). thawed, skins removed
Fresh lemon rind 1 tsp, finely grated
Grated parmesan cheese ½ cup(s), (40g)
Lemon(s) 1 medium, cut into quarters