Garlic Risotto with Asparagus, Courgette, Broccoli and toasted Almonds

Instructions

1. Drizzle the whole head of garlic, still in its skin, with oil and add a grind of salt. Wrap in foil and put in a hot oven for about 20 minutes until the individual cloves are mushy. Squeeze flesh out of their skins and press with the back of a spoon to a puree.
2. In a large saucepan, melt 50g butter and oil and add the onion and leek. Saute gently until softened but not browned. Add the garlic
3. Stir in the rice, coating every grain in the oil. Cook gently for 5 mins before adding the wine. Stir whilst the liquid is absorbed and add the warm stock a ladle at a time as it is absorbed. By stirring continuously you are releasing the starch which will make it silky. . Continue in this manner until the rice is nearly cooked, but retains bite. It should take about 20 mins. Add one more ladle, stir in and remove from the heat
4. Meanwhile steam the broccoli and beans until al dente, about 7 minutes
5. Add the parmesan and lemon zest into the rice and stir well, it should be creamy and perfectly cooked
6. In a pan melt remaining butter, add dill and saute the steamed vegetables and courgette, tossing to coat in butter and warm through
7. To serve: Check the seasoning and place the garlic rice on the bottom of the dish and pile high with the vegetables, finishing off with shaved cheese and toasted almonds

• Servings : 4
• Recipe Type : The Main Event
• Ingredient : Almonds, Asparagus, Broccoli, leek, Rice