Springtime Risotto

07 April 2009

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Serves: 4. Prep time: 15 minutes. Cooking time: 30 minutes

1 tablespoon olive oil

1 onion, finely chopped

3 cloves garlic, finely chopped

175ml glass white wine

200g risotto rice

600ml hot chicken or vegetable stock

10 spears asparagus, chopped

80g fresh or frozen peas

80g fresh or frozen podded broad beans

10g butter

30g Cathedral City Mature Lighter

2 tablespoons mixed fresh herbs

1. Heat the oil in a heavy bottomed pan. Fry the onion over a low heat for 10 minutes or until the onions have softened. For the last minute of cooking add the garlic to the pan

2. Add the rice and stir for a minute or two. Pour over the glass of wine and keep stirring while the wine is absorbed into the grain

3. Gradually ladle the hot stock into the risotto letting it absorb between each addition. Keep stirring it too as this encourages the starch to come out which is what gives risotto that creamy texture

4. With your last ladleful of stock add in the asparagus, peas and broad beans. The rice is ready when the grains are cooked but still have a little bite and the rice is loose but not soupy

5. Add in the butter, Cathedral City Mature Lighter and herbs and serve

Nutritional Information

Per serving:

340kcal

8.8g fat

2.9g saturates

4.4g sugar

2g salt

Top tips from nutritionist Juliette Kellow:

This delicious dish is packed full of seasonal green vegetables, making it an ideal springtime supper!