Baked Risotto with Tossed Green Vegetables

Baked Risotto with Tossed Green Vegetables

Serves 4

Ingredients:
Baked Risotto:
1 cup arborio rice
2 1/2 cups vegetable stock
Juice of 1 orange

Green Vegetables:
1/3 cup vegetable stock
Juice and zest of 1 orange
1 teaspoon Dijon mustard
2.5 ounces (70 grams) raw almonds, roughly chopped
9 ounces (250 grams) green beans, trimmed
1 bunch asparagus, woody ends removed
1 tablespoon olive oil
2 cups baby spinach

Directions:
1. Preheat the oven to 350°F (180°C).
2. Stir the rice, stock and orange juice together in a baking dish. Cover tightly and bake 40-45 minutes, until nearly all the liquid is absorbed and the rice is al dente.
3. Whisk the stock, orange juice and mustard for the vegetables and set aside.
4. In the last 10 minutes of baking, dry-roast the almonds in a large frying pan or wok over medium heat 1-2 minutes, until just brown.
5. Add the beans and asparagus, drizzle with olive oil and toss. Increase the heat, add the stock mixture and cook 2-3 minutes.
6. Add the orange zest and spinach and cook a minute more, until just wilted.
7. Serve immediately with spoonfuls of the warm baked risotto.

Tip:
Use any in-season green vegetables, such as snow peas, snap peas, edamame, kale or spinach.