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    Green pea risotto with French green beans, Parmesan and avocado

    Green pea risotto with French green beans, Parmesan and avocado recipe

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    Green pea risotto with French green beans, Parmesan and avocado

    Serves: 4
    Cooking Time: 30 - 40 mins

    Ingredients

    • olive oil, for frying
    • 2 onions, sliced
    • 500g arborio rice
    • 50ml white wine
    • 700ml hot vegetable stock
    • salt and freshly ground black pepper, to taste
    • 200g fresh peas, blanched
    • 150g fine green beans, trimmed and blanched
    • 1 avocado, peeled and quartered
    • 100g Parmesan, shaved
    • salt flakes, to sprinkle

    Instructions

    1

    For the risotto, heat the oil in a pan and sauté the onion until soft. Add the rice and stir well. Add the wine and simmer until the wine has been absorbed. Add a ladleful of the stock and stir continuously until it has been absorbed, then add more stock. Continue adding stock, stirring continuously, until the rice is cooked.

    2

    Season and stir in the peas.

    3

    Spoon the risotto into serving bowls, top with the green beans and avocado. Garnish with Parmesan shavings, sprinkle with salt flakes and serve hot.

     

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