Healthy Spring Vegetable Risotto

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 by Sally Bee

4 cups vegetable stock

3 1/2 oz asparagus  tips

3 1/2 oz carrots, cut length wise in half

2 cups fresh peas (or a bag of frozen)

4 1/2 cups fava beans

2 TBS olive oil

2 baby leeks, thin sliced

1 1/2 cups risotto rice (Arborio)

1 TBS fresh pesto sauce – or store bought

1/4 cup toasted pine nuts

freshly ground black pepper

Bring stock to a boil then reduce heat and add asparagus, carrots, peas and beans. Simmer for 5 minutes, until tender. Remove vegetables with a slotted spoon and set aside. Keep stock simmering.

Heat oil in large pan and sauté leeks for 2 minutes on medium heat until they are bright green. Stir in rice.

Add 3 TBS of the hot stock and cook until absorbed.  Add more stock, a little at a time and stir regularly until mixture is soupy and the grains of rice are tender, but still have a slight bite. It takes about 20 – 30 minutes.

Stir in pesto, and season with pepper to taste.  Gently stir in the asparagus, carrots, peas and beans and cook for a few more minutes, or until the vegetables are heated through. Top with toasted pine nuts.

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enjoy!