Green Vegetable Risotto

Ingredients

• 1 onion
• 2 tbsp butter
• 1 bay leaf
• 400 g broccoli florets
• 200 g thick beans (deveined)
• 1 bunch spring onions
• 125 ml dry white wine
• 600 ml Poultry broth
• 250 g Risotto rice
• 80 g Parmesan (freshly grated)
• Salt
• chili flakes
• tarragon leaves (for garnish)

Instructions

1. 1.

   Peel the onion, finely dice it and sauté until translucent in hot butter. Add the rice and stir to toast. Deglaze with wine, let reduce, then add enough broth to just cover the rice and simmer gently, stirring occasionally. Add the bay leaf and continue cooking, gradually adding more broth as needed, for about 15-20 minutes until almost done.

2. 2.

   Wash broccoli and beans and blanch in boiling salted water for 2-3 minutes until firm, then shock in ice water and drain. Wash spring onions, pat dry and slice. During the last 10 minutes add all vegetables to the risotto and cook through. Finally stir in parmesan and season with salt and chili flakes. Serve immediately garnished with tarragon.