Spring Veggie Risotto

Cook time

12 minutes

Serves

4 - 6

INGREDIENTS

  • 1 Tbs olive oil
  • 2 garlic cloves, crushed
  • 600g Arborio rice
  • 3/4 cup white wine
  • 6 cups vegetable stock
  • 2 bunch asparagus, cut into 3cm pieces
  • 1 cup frozen peas
  • 150g snow peas, sliced on the diagonal in half
  • Juice and zest of 1 lemon
  • Garnish, pea tendrils

METHOD

  • Cook Time: 12 minutes
    Serves: 4-6
  • Step 1Press SAUTE on the Crock-Pot Express XL Multi-Cooker then START/STOP and allow to preheat.
  • Step 2Add oil and garlic, sauté for 1 minute, stirring often. Add rice and stir well.
  • Step 3Pour in the wine, stock then secure the lid ensuring the steam release valve is in the seal (closed) position. Press RICE/GRAINS and set the TIME for 8 minutes, then START/STOP.
  • Step 4Once cooking has finished, release the pressure and stir in the asparagus, peas and snow peas.
  • Step 55. Press SIMMER and START/STOP and cook for 3 minutes, until vegetables are tender.
  • Step 6Stir through lemon zest and juice, season with sea salt and freshly cracked pepper.
  • Step 7Garnish with pea tendrils.
  • Crock-Pot® Express Crock XL Multi-Cooker CPE300 Recipe

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