Baked Leek Risotto with Spring Vegetables

Baked Leek Risotto with Spring Vegetables

This light, quick risotto can be topped with any of your favourite spring vegetables. Used blanched asparagus, slim green beans, peas, thinly sliced fennel and snow peas along with fresh rocket and spring onions. For a more substantial meal it would be delicious topped with a soft poached egg.

Serves 4

Photography by Aaron McLean
From issue #50
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