Spring Vegetable Risotto Recipe.

You'll need...

• —1 tray Veetee Long Grain Rice
• —1 ¼ cup green beans, diagonally cut
• —1 ¼ cup asparagus spears, diagonally cut
• —¼ cup frozen peas
• —1 tbsp olive oil
• —1 small white onion, finely chopped
• —2 garlic cloves, crushed
• —1 ½ oz vegetable stock
• —1 ⅔ cup parmesan, grated
• —2 tbsp mascarpone or ricotta cheese
• —Salt & pepper to taste

The how...

1. Boil a pot of salted water, and blanch the green beans, asparagus and peas for 3-4 minutes before draining in a colander. Set aside.
2. In a large casserole or saucepan, fry the onion and garlic in the oil for 3-4 minutes until soft.
3. Tip the rice and vegetable stock into the saucepan and stir-fry for 2-3 minutes until the grains are cooked.
4. Combine the blanched vegetables followed by the Parmesan cheese and mascarpone to make the dish creamy.
5. Season to taste, and serve immediately.