Closer Weekly

GREEN VEGETABLE RISOTTO

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Serves 4

1 tbsp. margarine 2 tbsp. olive oil 11 ⁄4 cups arborio or carnaroli rice 2 shallots, chopped 1 carrot, finely chopped

1 stalk of celery, finely chopped, leaves separated

2 Scant ⁄3 cup white wine

1 vegetable stock cube

5 oz. fresh green peas

5 oz. fresh green asparagus

3 cups hot water 2 oz. fresh baby spinach

1. Heat the margarine and olive oil in a 10˝ sauté pan or casserole dish. Add the rice and shallots with the carrot and celery and cook over a medium heat for 3 minutes, stirring constantly.

2. Pour in the white wine and allow it to evaporate. Crumble in the stock cube, add the peas and asparagus, then pour in the water and simmer over a low heat until all the liquid is fully evaporated.

3. Add the spinach right at the end of cooking, stir it in and leave to stand for 2 minutes before serving hot, scattered with the chopped celery leaves.

PER SERVING: 384 cal, 8g protein, 63g carbs, 6g fiber, 6g sugar, 11g fat

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