Back to recipe list Printer friendly view

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.


Serve with freshly grated parmesan cheese.