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Green Risotto

ingredients

serves 4
1 onion, chopped
2 tbsp olive oil
225 g (8 oz) generous 1 cup risotto rice
700 ml (1 1/4 pints) 3 cups hot vegetable stock
350 g (12 oz) mixed green vegetables, such as asparagus, thin green beans, mangetout (snow peas), courgettes (zucchini), broccoli florets, frozen peas
2 tbsp chopped fresh parsley
60 g (2 oz) 1/4 cup fresh Parmesan cheese, shaved thinly
salt and pepper

method

1. Place the onion and oil in a large bowl. Cover and cook on HIGH power for 2 minutes.

2. Add the rice and stir until thoroughly coated in the oil. Pour in about 75 ml/ 3 fl oz (1/3 cup) of the hot stock. Cook, uncovered, for 2 minutes, until the liquid has been absorbed. Pour in another 75 ml (3 fl oz) 1/3 cup of the stock and cook, uncovered, on HIGH power for 2 minutes. Repeat once more.

3. Chop or slice the vegetables into even-sized pieces. Stir into the rice
with the remaining stock. Cover and cook on HIGH power for 8 minutes, stirring occasionally, until most of the liquid has been absorbed and the rice is just tender.

4. Stir in the parsley and season generously. Leave to stand, covered, for almost 5 minutes. The rice should be tender and creamy.

5. Scatter the Parmesan cheese over the risotto before serving.

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