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Summer Vegetable Risotto
Ingredients
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50 gram (2 ounce) butter
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225 gram (8 ounce) risotto rice
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450 millilitre (¾ pint) vegetable stock
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450 millilitre (¾ pint) milk
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100 gram (4 ounce) asparagus tips, sliced
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50 gram (2 ounce) Parmesan cheese, grated
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100 gram (4 ounce) frozen peas, defrosted
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50 gram (2 ounce) sun-dried tomatoes in olive oil, drained and finely diced
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2 tablespoons Dried Basil
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Sea Salt, to season
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Black Peppercorns Mill, to season
Key Products
Instructions
- 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.
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