Denise says:
Very few salads will last once dressed, but this one can be fully prepared up to 4 hours ahead making this perfect for Shabbats, Yom Tov, picnics and the organised hostess!
Preparation Time: 35 minutes
Cooking Time: 20 minutes
Serves: 4 as a main course and 8 as a side dish
Ingredients:
250g Arborio risotto rice1 litre vegetable stock
100g fresh shelled peas or broad beans – fresh or frozen
100g fine green beans – trimmed
4 spring onions – trimmed and finely sliced
100g thin asparagus- cut into 2.5 cm pieces with tough end discarded
1 red pepper – seeded, and finely chopped
20g pitted black olive
10g fresh dill – chopped
10g fresh – fresh mint, leaves finely chopped
10g fresh flat leaf parsley – chopped
Freshly ground sea salt and black pepper – to taste
Garnish
Drizzle 3- 4 tablespoons lemon infused olive oil or extra virgin olive oil
Method
1)Rinse the rice in a sieve until the water runs clear.2)Heat the vegetable stock in a saucepan.
3)Place the rice in a saucepan and cook adding a ladle of stock at a time until soft stirring continuously. This will take about 20 minutes.
4)When the rice is cooked, rinse with cold water and drain again. Transfer to a large serving dish.
5)Blanch the peas/ broad beans, fine beans and asparagus in boiling salted water until al dente. Drain and submerge in iced water (this keeps the vegetables bright green and prevents further cooking). Dry with kitchen paper or tea towel.
6)Add the vegetables to the rice and stir in the spring onions, red pepper, olives, dill, parsley and mint.
7)Taste for seasoning and adjust accordingly.
To serve the stylish way: Drizzle with lemon infused olive oil.