Vegetable Garden Risotto
A delicious, verdant risotto featuring essential English summertime flavors with broad beans, peas, asparagus, and runner beans.
Estimated Nutrition
Calories
511.3
kcal / serving
2045.2 kcal total
Carbs
41.3g
per serving
165.2 g total
Fat
29.7g
per serving
118.6 g total
Protein
19.6g
per serving
78.4 g total
Cook Time
25
minutes
Serves
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
Dairy
Fruits
1
piece
Lemon Zest
long strip
GrainsCereals
150
g
LegumesPulses
250
g
Broad Bean
null
Liquids
150
ml
White Wine
dry
750
ml
NutsSeeds
1
tbsp
Mint
fresh leaves, chopped
2
cloves
Garlic
crushed
4
sprigs
Thyme
fresh
1
piece
Bay Leaf
null
1
to taste
Sea Salt Flakes
null
1
to taste
Black Pepper
freshly ground
OilsFats
3
tbsp
Olive Oil
null
Vegetables
1
piece
Onion
finely chopped
100
g
Pea
null
1
bunch
Asparagus
trimmed and cut into short lengths
100
g
Runner Beans
de-stringed and cut into long thin strips
Method
1
2
3
4
5
6
7
8
9
10
11
12
13
14