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summer vegetable risotto

Summer Vegetable Risotto

Name: Summer Vegetable Risotto
Prep time: 25 min
Yield: 4
Cuisine: Italian,
Ingredients: 50 g (2 oz) butter; 225 g (8 oz) risotto rice; 450 ml (¾ pint) vegetable stock; 450 ml (¾ pint) milk; 100 g (4 oz) asparagus tips, sliced; 50 g (2 oz) Parmesan cheese, grated; 100 g (4 oz) frozen peas, defrosted; 50 g (2 oz) sun-dried tomatoes in olive oil, drained and finely diced; 2 tbsp Basil; Sea Salt to season; Black Peppercorns Mill to season

Dried Basil

Product Information

£1.85/unit, 10g

Out of Stock

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