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Description
This is a simple recipe for a classic risotto, made using seasonal spring vegetables and a Knorr Vegetable Stock Pot. Making a good risotto is simple. The key thing to remember is to add in the stock a bit at a time and to work the rice constantly as it cooks. Watch my video and you’ll see how I’m always working the rice. This means the rice cooks evenly and you get that creamy texture.
Ingredients
US|METRIC
2 SERVINGS
- 1 Knorr Vegetable Stock Pot
- 1 Tbsp. olive oil
- 1 shallot (very finely chopped)
- 1/2 orange pepper (very finely chopped)
- 175 grams risotto rice
- 100 mL dry white wine
- 1/2 carrot (finely diced)
- 1/2 courgette (finely diced)
- 50 grams asparagus tips (chopped)
- 50 grams peas
- 2 Tbsp. grated Parmesan cheese
- 15 grams butter
- 75 grams broad beans (baby, fresh or frozen, thawed)
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Directions
- First make your stock by dissolving the Knorr Vegetable Stock Pot in 500ml of boiling water, stirring until thoroughly dissolved.
- Heat the olive oil in a heavy-based saucepan or casserole dish. Add in the shallot and orange pepper and fry very gently for 3 minutes, stirring often, so that it softens but without browning at all. By doing this you’re removing the water content of the vegetables and allowing their natural sweetness to come out.
- Add in the risotto rice, and mix in thoroughly, coating with the olive oil.
NutritionView More
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590Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories590Calories from Fat140 |
% DAILY VALUE |
Total Fat16g25% |
Saturated Fat6g30% |
Trans Fat |
Cholesterol20mg7% |
Sodium170mg7% |
Potassium680mg19% |
Protein13g |
Calories from Fat140 |
% DAILY VALUE |
Total Carbohydrate91g30% |
Dietary Fiber7g28% |
Sugars7g |
Vitamin A100% |
Vitamin C110% |
Calcium15% |
Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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