Quick & Easy RISOTTO

SPRING RISOTTO

1. In a large pan, gently fry 1 finely chopped leek in 25g butter for 5 minutes until soft. 2. Add 250g risotto rice, stirring to coat for 2 minutes. Pour in 150ml of white wine, stirring until absorbed. 3. Add 850ml hot vegetable stock, a ladleful at a time, stirring until all the liquid is absorbed. 4. Add 100g trimmed, chopped asparagus spears with the penultimate ladel of stock and 200g frozen peas with the last ladel of stock. 5. Divide between four plates and top with a dollop of fresh pesto and a drizzle of extra virgin olive oil.

TOMATO AND RED PEPPER RISOTTO

1. Heat oven to 200c (180c fan). In a large pan, fry 1 finely chopped onion in 2tbsp oil for 5 minutes. 2. Add 1 deseeded, sliced red pepper and cook, covered, for 5 minutes then add 1 crushed garlic clove, 2tsp ground paprika and 2tbsp tomato puree for 1 minute. 3. Add 250g risotto rice. Stir in 150ml white wine till absorbed. 4. Pour in 600ml hot vegetable stock and the zest and juice of ½ a lemon. Cover and bake for 20 minutes. 5. Add 175g cherry tomatoes. Re-cover and bake 5 minutes. Serve with a dollop of creme fraiche.