Green Veggie Risotto

• 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

1. Cook green beans in boiling salted water for 4 mins. Add asparagus and cook for 2 mins. Drain.
2. 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.
3. Add vegetables. Season and cook for 5 mins. Serve with Parmesan cheese.

green beans, butter, shallots, baby portobello mushrooms, rice, white wine, chicken stock, frozen peas, parmesan cheese

Taken from recipes-plus.com/api/v2.0/recipes/30090 (may not work)