Spring Risotto

Tasty wholesome simple economical one pot meal

Ingredients

1 cup	Arborio rice (Main)
1 large	Onion
1 clove	Garlic
4 cups	Chicken stock
2 Tbsp	Olive oil
1 bunch	Asparagus, Trimmed and cut into 3cm pieces
1 cup	Edamame beans, Frozen and shelled
¼ cup	Feta
2 Tbsp	Fresh thyme, Chopped
¼ cup	Parmesan cheese, Shaved

Directions

1. Bring a medium sized pan of water to the boils do cook asparagus for 2 minutes, then drain.
2. Place stock in a medium sized pan and bring to a simmer
3. Add oil to a large pan over medium heat and cook onion for 3 minutes. Add garlic and cook for a further 2 minutes stirring continuously .
4. Stir in rice and edamame beans and cook for one minute.
5. Stir in a cup of stock. When nearly all absorbed add another half a cup of stock and continue adding stock and stirring until nearly all absorbed but still saucy in consistency.
6. Stir in asparagus and feta. Season with salt and pepper. Cook for a further minute.
7. Serve in bowls topped with Parmesan and thyme (optional)
8. Note. Beans could be substituted for asparagus.