Green pea risotto with French green beans, Parmesan and avocado

June 24, 2009 (Last Updated: January 11, 2019)
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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