Risotto Primavera with Macadamias

Macadamia oil brings together fresh vegetables and rice for a perfect side dish.

Ingredients

6 cups boiling chicken stock or broth

2 bunches thin asparagus, trimmed of woody ends and cut in 1 inch lengths

10 ounces young peas in pods, shelled – or  7 ounces frozen baby peas

2 tablespoons macadamia oil

2 ounces unsalted butter

9 ounces button mushrooms, finely sliced

1 medium onion, finely chopped

1 clove garlic, finely chopped

12 ounces arborio rice

2.5 ounces roasted macadamia halves

6–8 semi-dried tomatoes, thinly sliced

Salt and freshly cracked pepper

Freshly grated parmesan, for serving

Directions

1. Bring chicken stock to the boil. Throw in the asparagus pieces and peas and cook for 2–3 minutes. Strain and return the stock to the saucepan. Reserve vegetables. Bring stock back to simmering point.

2. Heat oil in a large pan. Add half the butter and when melted sauté the mushrooms. When soft, remove with a slotted spoon and reserve. Add remaining butter, onion and garlic to the pan, stir until softened. Add rice. Keep stirring over low heat until all grains are coated with butter and oil. Turn up the heat and add stock – a ladleful at a time, stirring frequently to ensure rice absorbs stock each time. This will take 20–25 minutes. The rice should be soft, creamy and ‘al dente’. Fold through the vegetables. Stir in the macadamias and semi-dried tomatoes and season to taste. Serve immediately accompanied by a bowl of freshly grated parmesan. Serves 4–6.

Risotto Primavera with Macadamias

Nutritional Information

Calories

400

Total Fat

21g

Saturated Fat  

3.5g

Monounsaturated Fat

16g

Polyunsaturated Fat

1g

Cholesterol

45mg

Sodium

480mg

Carbohydrates

31g

Dietary Fiber      

4g

Protein

21g