Summer Vegetable Risotto
Summer Vegetable Risotto
Summer Vegetable Risotto
Serves 4
Preparation time: 5 mins
Cooking time approx. 25 mins
This is a regular favourite and the grandchildren love it as well.
1-3 tbsp olive oil
Knob of butter (optional)
1 onion, finely chopped
250g Arborio or Carnaroli risotto rice
¼ bottle dry white wine (must be good enough to drink)
290ml chicken or vegetable stock
250g broad beans
Large handful of small garden peas
Small tin of sweetcorn (or use 110g each of any asparagus, baby carrots, french beans, courgettes)
60g freshly grated Parmesan cheese
Seasoning
AND THIS IS WHAT YOU DO…
1. Heat the oil in a large deep frying pan or saucepan. Add the onion and cook for about 5 minutes, until softened,
2. Stir in the rice and continue to stir for about 2 minutes until it becomes slightly opaque.
3. Carefully pour in the wine and stock. Cook, stirring frequently, until the rice is almost cooked through
(if it gets too thick, add more water) this should take about 12 minutes.
4. Throw in the broad beans and cook for another couple of minutes, until the rice and beans are both
perfectly cooked.
5. Finally, add the peas and sweetcorn until heated through.
6. Season with freshly ground black pepper and salt, and finally stir in the Parmesan.
7. Garnish with chopped parsley.