How to Make Four Vegetable Risotto

Step-by-Step Guide

1. 1

   Step 1: Prepare the stock.

   Add the stock cubes to
   1.5 litres/50fl.oz boiling water.
2. 2

   Step 2: Cut off the ends of the zucchini and clean them.

   Cut into small rounds. ,,, Add 20g/.7oz butter and the oil and heat on low.
   
   Add the onions and cook for two minutes until transparent but not browned. , Stir frequently to ensure that all the rice is cooked. ,, Add the peas, zucchini and asparagus. , Check constantly and add more stock as needed until the stock is finished.
   
   Five minutes before removing the risotto, add the artichoke heart pieces. ,, Mix in gently.
   
   Salt and pepper to taste.
   
   Allow to sit for two minutes to absorb the melting butter and cheese and serve immediately. ,
3. 3

   Step 3: Dice the artichoke hearts into small pieces.

4. 4

   Step 4: Cut the hard ends off the asparagus and cut them into 2 - 3 pieces each

5. 5

   Step 5: Peel the onions and chop finely.

6. 6

   Step 6: Add the rice and cook on low until the rice becomes translucent.

7. 7

   Step 7: Pour in the wine and stir until the wine evaporates.

8. 8

   Step 8: Pour in three quarters of the stock and stir.

9. 9

   Step 9: Cover and allow to simmer slowly for 20 minutes.

10. 10

    Step 10: Remove from the heat.

11. 11

    Step 11: Add the butter in small pieces and the Parmesan cheese.

12. 12

    Step 12: Finished.

Detailed Guide

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