SPRING VEGETABLE RISOTTO

SERVES 4 PREP 20 MINS COOK 35 MINS PER SERVE 2806kj

1.5 litres chicken stock 50g butter, chopped 1 leek, thinly sliced 3 cups arborio rice

3/ cup white wine 4 350g shredded cooked chicken breast 1 tbsp grated lemon zest 1 cup broad beans, peeled 125g snow peas, trimmed, sliced 150g manchego cheese, grated

1/ cup chopped parsley 3 crusty bread, to serve

1 Place stock in a large saucepan and bring to a simmer on low.

2 Meanwhile, in a large saucepan, melt butter on medium. Cook leek, stirring, 4-5 mins until softened and golden. Add rice and cook, stirring, 1 min. Mix in wine and cook 2-3 mins until absorbed.

3 Gradually add stock to rice 1 cup at a time, stirring constantly until all the liquid has been absorbed and the risotto is creamy (20-25 mins). Stir lemon zest through. 4 Set aside 1 ½ cups risotto for lunch. 5 Stir chicken, beans and snow peas through. Cook 1 min. Stir in cheese. Serve topped with parsley and accompany with crusty bread.