Summer vegetable risotto

Name: Summer vegetable risotto
Prep time: 5 min
Cook time: 30 min
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 300g risotto rice; 700ml hot vegetable stock; 3 tbsps grated vegetarian Parmesan; A knob of butter; 300g mixed summer vegetables (broad beans, runner beans, asparagus), blanched; 1 tbsp snipped fresh chives; Parmesan shavings, to serve

Easy
September 2008

Easy
September 2008

Serves 4
Hands on time 5 mins, plus 30 mins cooking time

An easy, light vegetarian risotto recipe that’s perfect on a summer’s day.

Gluten-free
Vegetarian

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Ingredients

300g risotto rice
700ml hot vegetable stock
3 tbsps grated vegetarian Parmesan
A knob of butter
300g mixed summer vegetables (broad beans, runner beans, asparagus), blanched
1 tbsp snipped fresh chives
Parmesan shavings, to serve

300g risotto rice
700ml hot vegetable stock
3 tbsps grated vegetarian Parmesan
A knob of butter
300g mixed summer vegetables (broad beans, runner beans, asparagus), blanched
1 tbsp snipped fresh chives
Parmesan shavings, to serve

Method

Put the risotto rice and hot vegetable stock into a greased baking dish. Cover with foil or a lid and bake in a preheated oven at 180°C/fan160°C/gas 4 for 25 minutes.
Stir in the Parmesan, a knob of butter and the summer vegetables. Re-cover with foil and stand for 5 minutes.
Stir in snipped fresh chives. To serve, sprinkle with Parmesan and season.

Method

Put the risotto rice and hot vegetable stock into a greased baking dish. Cover with foil or a lid and bake in a preheated oven at 180°C/fan160°C/gas 4 for 25 minutes.
Stir in the Parmesan, a knob of butter and the summer vegetables. Re-cover with foil and stand for 5 minutes.
Stir in snipped fresh chives. To serve, sprinkle with Parmesan and season.

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