SUMMER VEGETABLE RISOTTO
Serves: 4
Cost CuttingEco FriendlyFreezes Well
This is a fantastic summery interpretation of the ever-faithful vegetable risotto
Ingredients:
handful pine nutshandful blanched almonds
1⁄2 onion, finely chopped
2 cloves garlic, finely chopped
1 tbs olive oil
300g risotto rice
1 vegetable stock cube, plus 1L boiling water
150ml Eisberg Sauvignon Blanc
1 courgette, thinly sliced
100g fresh peas
100g asparagus, cut into bitesize pieces
freshly ground black pepper
few sprigs fresh flat-leaf parsley
knob butter
Vegetarian Parmesan-style cheese, to serve
1⁄2 lemon, zest only
method:
- Lightly toast the nuts in a small dry frying pan for a few minutes until golden then set aside.
- In a large saucepan, gently fry the onion in the oil for 5 minutes until soft but not browned, then add the garlic and fry for another minute.
- Tip in the rice and stir well to coat all the grains in oil then add two ladles of hot stock, stirring gently until most of the stock is absorbed.
- Add the alcohol-free Sauvignon Blanc and cook gently until most of that is absorbed. Keep adding stock, a ladleful at a time until most of the stock has been used up.
- Meanwhile, heat a griddle pan. Drizzle a little olive oil over the courgette slices and place on the griddle. Cook on both sides until they have nice char lines and are turning golden. Remove to a plate.
- Blanch the peas and asparagus in boiling water for 2 minutes then add to the risotto. Continue adding the rest of the stock then season with pepper and check that the rice is cooked – it should still be slightly firm in the middle.
- Stir in the chopped parsley, butter, courgettes, vegetarian Parmesan-style and lemon.
- Serve into bowls and scatter with the nuts.
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