Summer Vegetable Risotto

Summer Vegetable Risotto

Summer Vegetable Risotto

Prep Time
25 Minutes
A delicious and light risotto, cooked in one-pan and full of refreshing summer flavours, perfect for those warm summer nights.
  • 50 gram (2 ounce) butter

  • 225 gram (8 ounce) risotto rice

  • 450 millilitre (¾ pint) vegetable stock

  • 450 millilitre (¾ pint) milk

  • 100 gram (4 ounce) asparagus tips, sliced

  • 50 gram (2 ounce) Parmesan cheese, grated

  • 100 gram (4 ounce) frozen peas, defrosted

  • 50 gram (2 ounce) sun-dried tomatoes in olive oil, drained and finely diced

  • 2 tablespoons Dried Basil

  • Sea Salt, to season

  • Black Peppercorns Mill, to season

Key Products
Dried Basil

Product Information

£ 1.70/unit,10g


  • 1 Melt the butter in a large saucepan and fry the rice for 1-2 minutes.
  • 2 Gradually stir in the stock and milk, allowing it to be absorbed into the rice before adding more. Be patient, this can take about 15-20 minutes in total.
  • 3 Add the asparagus with the last of the stock and milk and cook for 1-2 minutes, until the liquid is absorbed.
  • 4 Stir in the Parmesan cheese, peas, sun-dried tomatoes and Basil, season to taste and heat through for 2-3 minutes.
  • 5 Serve immediately garnished with Parmesan shavings, if desired.

Nutritional Information

Typical Values Amount