Green Risotto with Broad Beans & Asparagus
Vegetarian
Gluten free
A light risotto made with vegetable broth, asparagus, broad beans, lemon zest and parmesan
Allergens -
Milk.
Ingredients
Vegetable stock, Asparagus, Broad beans, White wine, Rice, Onion, Parmesan, Unsalted butter, Extra virgin olive oil, Sea salt, Lemon zest, Black pepper.
Preparation and storage notes
Transfer to a heat proof dish and reheat in the oven at 150C for 20 minutes. Serve with extra grated parmesan and freshlu ground black pepper.