England's Spring Vegetable Risotto
A great quick fix meal, showcasing the season’s veg at their best.
40g watercress, large stalks removed and roughly chopped, and a little extra for garnish
1 tbsp olive oil
2 garlic cloves, finely chopped
1 onion, finely chopped
400g arborio rice
300ml Badger England’s Gold Ale
1.3 litres hot vegetable stock
100g tenderstem broccoli, cut into 2 - 3cm lengths
100g asparagus tips, cut into 2 - 3cm lengths
150g frozen peas
100g mild full fat soft goats’ cheese
Tip: Rice continues to absorb liquid so add more hot vegetable stock if you want to loosen the risotto.
Goes great with: