Green Veggie Risotto - cooking recipe

Ingredients

3.5 oz green beans
3.5 oz asparagus tips
3 1/2 tbsp butter
3.5 oz shallots, quartered
3.5 oz baby portobello mushrooms, quartered
9 oz risotto rice
1 1/4 cups dry white wine
1 1/4 cups chicken stock
3.5 oz frozen peas
None None Parmesan cheese, to serve

Preparation

Cook green beans in boiling salted water for 4 mins. Add asparagus and cook for 2 mins. Drain.
Melt butter in a large frying pan. Cook shallots for 5 mins, until starting to soften and brown. Add mushrooms and cook for 5 mins. Set aside. Add rice to pan and stir to coat in butter. Add 3/4 cup wine and cook until liquid is absorbed. Add remaining wine and stock, 1/2 cup at a time, and cook, stirring, until absorbed and rice is tender.
Add vegetables. Season and cook for 5 mins. Serve with Parmesan cheese.