Recipe: Leek, Broccoli and Zucchini Risotto

Instructions

1. Add 50g of butter and garlic oil if using to a large, high sided frypan.
2. Once the butter is melted add the rice and cook, stirring frequently, for 1 minute to coat each grain in butter.
3. Add the chopped veg and 1/2 cup of stock, stir continuously, until almost totally absorbed.
4. Continue adding stock, 1/2 cup at a time until rice is well cooked but has a little ‘bite’ in the middle.
5. Turn off the heat and add 20g butter (optional), pepper and Parmesan to taste (be generous). Stir through and let it sit for 5 mins before serving.
6. Serve with remaining Parmesan on top.