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Summer Vegetable Risotto
Prep Time
25 Minutes
Ingredients
11
Servings
4
A delicious and light risotto, cooked in one-pan and full of refreshing summer flavours, perfect for those warm summer nights.
Ingredients
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
COOKING 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.