Culinary

Asparagus is the ultimate harbinger of spring! Asparagus and lemon make a classic combination, and create this fresh, spring-like risotto.

Instructions:
Combine stock and wine in medium large saucepan and bring to the boil, reduce the heat and simmer.
Heat margarine and oil in a large saucepan, add the leek and green onion and garlic, and cook, stirring occasionally until onion softens. Add the rice and stir so it is well-coated in the oil mixture.
Stir in 1 cup of the hot stock mixture. Cook, stirring, over low heat until liquid is absorbed and repeat this process, using 1-cup batches of stock mixture until absorbed between each addition and rice is tender (about 30 minutes).
Gently stir in asparagus, snow peas/ sugar snap peas, chives, evaporated milk, pine nuts and cheese; stand covered for 5 minutes.
You can add other favourite vegetables and herbs to this recipe eg mushrooms, broccoli, leek, basil, and olives.
Ingredients:

• 1 litre (4 cups ) vegetable or chicken stock
• 1 cup dry white wine
• 1 flat tablespoon margarine
• 1 tablespoon extra virgin oil
• 2 stalks of leek, washed and sliced thinly
• 2 green or spring onions, sliced thinly
• 2 cloves garlic, crushed
• 1 1/4 cups (250g) Arborio rice
• 250g fresh asparagus or green beans, trimmed and thickly sliced
• 200g snow peas halved or sugar snap peas (or a mixture of both)
• 2 tablespoons finely chopped chives
• 1/4 cup evaporated light milk
• 1/4 cup finely grated parmesan cheese
• 1 tablespoon, dry roasted and roughly chopped pine nuts

PREP TIME : 7 mins
COOKING TIME : 40 mins
SERVINGS : 4

Nutritional Information

• Calories : 320 (21% from fat)
• Fat : 7.5g (sat 2.9g,mono 3.6g,poly 0.5g)
• Protein : 14.9g
• Carbohydrate : 46.2g
• Fiber : 4.1g
• Cholesterol : 10mg
• Iron : 1.6mg
• Sodium : 815mg
• Calcium : 234mg