Spring Vegetable Risotto Recipe

Ingredients For Spring Vegetable Risotto Recipe

• 750 milliliter 1 massel vegetable stock cube, of water
• 60 milliliter White wine white, dry style
• 1 tablespoon Olive oil
• 1 Medium brown onion, finely chopped
• 2 Garlic Cloves, Crushed
• 200 gram Arborio Rice
• 2 bunch Asparagus, cut into 2cm lengths
• 120 gram Frozen green peas
• 150 gram Frozen broad beans
• 1 teaspoon Lemon rind
• 40 gram Grated Parmesan Cheese