Risotto with vegetables

Ingredients

• 950 ml Vegetable stock
• 200 g Arborio rice
• 1 1/2 tbsp Olive oil
• 120 ml White wine
• 150 g Snap peas
• 80 g Olives, black, pitted
• 4 tbsp Basil, fresh, chopped
• 100 g Spring onion, chopped
• 1 pcs Onion, peeled, diced

Method

1. Place stock in a large saucepan over high heat.
2. Cover.
3. Bring to a boil.
4. Add the peas and simmer, covered, for 2 minutes or until just tender.
5. Transfer peas to a bowl.
6. Cover to keep warm.
7. Remove stock from heat.
8. Cover.
9. Trim spring onions, leaving base intact.
10. Cut into quarters.
11. Heat oil in a large saucepan over medium-high heat.
12. Add spring onion.
13. Cook, covered, stirring occasionally, for 5 minutes or until golden and just tender.
14. Add spring onion to the peas.
15. Cover to keep warm.
16. Add chopped onion to pan.
17. Cook, stirring, for 5 minutes or until softened.
18. Add rice.
19. Cook, stirring, for 1 minute.
20. Add wine.
21. Simmer for 30 seconds.
22. Add 120ml stock to rice mixture.
23. Cook, stirring, until stock has absorbed.
24. Repeat with remaining stock, 120ml at a time, until liquid has absorbed and rice is tender.
25. Add vegetables and stir.
26. Remove from heat and stir in the olives.
27. Allow to stand, covered, for 2 minutes or until vegetables are heated through, season with salt and pepper.
28. Stir in basil and serve.