Summer vegetable risotto

Summer vegetable risotto
  • Serves icon Serves 4
  • Time icon Hands on time 5 mins, plus 30 mins cooking time

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


  • 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


  1. 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.
  2. Stir in the Parmesan, a knob of butter and the summer vegetables. Re-cover with foil and stand for 5 minutes.
  3. Stir in snipped fresh chives. To serve, sprinkle with Parmesan and season.


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