28.Risotto with vegetables

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Risotto with vegetables

Pre-cook the vegetables
½ pot boiling water lightly salted 115g green beans, cut into short lengths 115g fresh peas	Boil until the vegetables are just tender about 2 minutes, then drain, rinse under cold water and set aside.
Heat the stock
1 litre chicken or vegetable stock	Bring to the boil, then keep simmering
Finish in a heavy saucepan
2 tbsp olive oil 25g butter	Heat until foaming
1 small squash cut into matchsticks	Stir fry for 5 minutes, then remove from the pan with a slotted spoon and set aside.
1 small onion, finely chopped	Stir fry gently until softened.
275g carnaroli rice	Stir fry for a couple of minutes, using a silicone spatula to avoid damaging the rice.
120 ml dry vermouth or white wine	Stir until fully absorbed, before adding stock.
Above simmering stock	Lower the heat and add the stock one ladleful at at a time, stirring each one until the stock is half absorbed. Repeat until all the stock is used or until the rice is cooked
Above cooked beans, peas and squash 50g butter 40g grated parmesan cheese Salt and pepper	Stir in gently and season to taste. Remove from the heat, cover the pot and stand for 5 minutes before serving.
Finally Serve with freshly grated parmesan cheese.