Summer vegetable risotto
9
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Make the most of seasonal summer vegetables in this delicious risotto.
Ingredients
Olive Oil
1 tablespoon(s)
Arborio rice, dry
225 g
Spring Onions
1 medium, trimmed and chopped
Garlic
1 clove(s), crushed
Dry white wine
100 ml
Vegetable stock cube
1 cube(s), vegetable, make up to 850ml with hot water
Red pepper
1 medium, deseeded and chopped
Yellow pepper
1 medium, deseeded and chopped
Courgette
1 medium, chopped
Asparagus, raw
100 g, trimmed and chopped
Peas, fresh, boiled
50 g, or fresh
Salt
1 teaspoon(s), and black pepper, freshly ground
Basil, fresh
4 leaf/leaves, to garnish
Instructions
1
Heat the olive oil in a large saucepan or deep-sided sauté pan. Add the rice and cook over a low heat for 2-3 minutes until the rice looks translucent, but not brown. Add the spring onions and garlic. Cook gently for another minute, stirring frequently.
2
Pour in the white wine and let it bubble up. Add a couple of ladlefuls of the 850ml hot vegetable stock. Stir and cook over a medium heat for 5 minutes, then add all the vegetables. Cook for another 20 minutes, gradually adding the remaining stock a ladleful at a time, until the rice is tender.
3
Season to taste with salt and pepper, then serve, garnished with basil leaves.
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