Name: Baked Risotto Primavera
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: Makes 2 adult and 4 child portions
Ingredients: 1 cup frozen peas, thawed; 1 cup frozen fava beans or soybeans, thawed; 3 tablespoons chopped chives, mint, basil or parsley leaves (or a mixture); ½ cup freshly grated Parmesan cheese; 3 tablespoons mascarpone or cream cheese; sea salt and freshly ground black pepper; 1 tablespoon butter; 2 tablespoons olive oil; grated zest of 1 small lemon; 4⅓ cups hot chicken or vegetable stock; 1½ cups carnaroli or arborio rice; 2 zucchini, diced; 3 garlic cloves, crushed; 1 large onion, chopped

Preparation info

Makes
2
adult portions

Difficulty
Easy
Ready in
35 min

Appears in

Madhouse Cookbook

By Jo Pratt

Published 2013

About

This is a good standby meal in our house, as I always have peas and fava beans in the freezer, risotto rice in the cupboard and a few additional bits in the refrigerator. If you want to be a bit more fancy, you can use fresh peas, fava beans and other vegetables, such as green beans or asparagus. They’ll just need cooking for a few minutes in boiling water before you add to the risotto. And if you’ve ever wondered what to do with leftover risotto, below is your answer. It’s worth making thi