Pasta, Rice & Beans
159
Lemon & Asparagus Risotto
Serves 4
Dish: small bowl + large bowl
1 bunch asparagus (approx. 250g/ 9oz)
450ml (
3/4
pt) hot vegetable stock
2 leeks, trimmed and finely sliced
40g (1
1/2
oz) butter
200g (7oz) risotto rice
100g (4oz) frozen peas
Finely shredded zest and juice
1/2
lemon
Salt & pepper to taste
40g (1
1/2
oz) fresh parmesan cheese
handful fresh basil
Fill Steam Water Tank. Cut off asparagus tips with 2.5cm (1”) stem attached. Add
2 tbsps stock and place in bowl. Cover, place on base and cook on
STEAM MEDIUM
power for 3 mins. Chop remaining asparagus stems into 1cm pieces and leave to one
side. Place leeks and 25g (1oz) butter in a large bowl. Place on base of oven and cook on
HIGH MICROWAVE
for 2 mins. Add the rice to the leeks and stir in the hot vegetable
stock. Cover and cook on
HIGH MICROWAVE
for 10 mins. Add chopped asparagus
stems and cook on
STEAM MEDIUM
for a further 2 mins. Stir in the peas, lemon zest and
juice and cook on
STEAM MEDIUM
for 2 mins. Stir in the cooked asparagus tips, basil,
remaining butter and 25g (1oz) Parmesan cheese. Cook on
STEAM MEDIUM
for 3 mins.
Serve in warmed bowls sprinkled with a few whole basil leaves and the rest of the
Parmesan cheese.
Ingredients
Cooking methods
Содержание NN-CS596S
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