Spring vegetable risotto
Risotto is comfort food at its best, and you can easily change the basic recipe to suit the season by adding almost any fresh ingredients you have at hand.
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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.besthealthmag.ca.
Ingredients
- 4 cups diluted salt-reduced or homemade vegetable stock
- 1 bunch asparagus (trimmed)
- 3 1/2 oz baby carrots (halved lengthwise)
- 7 oz fresh young peas (shelled)
- 1 lb baby fava beans (shelled)
- 2 tbsp olive oil
- 2 baby leeks (trimmed and thinly sliced)
- 1 1/2 cups risotto rice
- 1 tbsp pesto
- 2 tbsp pine nuts (toasted)
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