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Rachel Allen’s oven baked risotto with summer vegetables

www.lovefood.com
  • 25 minutes
  • Serves 6

INGREDIENTS

4 tbsps

olive oil

250 gs

peas

100 gs

spinach

950 mls

chicken stock

1

onion

2

garlic cloves

1 pinch

salt and pepper

350 gs

risotto rice

150 mls

white wine

100 gs

parmesan cheese

75 gs

butter

12 stalks

asparagus