Vegetable Risotto, risotto primavera

It’s summer time in England and this often shows on our plates too. In the summer we fancy more colourful dishes, more fruit and vegetables and lighter meals.

After a very rainy May and so far June, it seems that we are beginning slowly to get a bit of warmth and some sunshine! I love to sit in the garden with the children and just feel the sun on my face.

It gives an instant boost to your mood so does eating a nice meal though!

To make this dish you can just use whatever vegetables you have in your fridge and as it is a light dish it is perfect for the summer.

• Prep Time : 30 minutes
• Cook Time : 20 minutes

Ingredients

• arborio rice – 200 g
• courgette – 1
• carrot – 1
• onion – 1
• yellow pepper – 1/2
• red pepper – 1/2
• peas – 2 spoons
• asparagus – 3
• salt and pepper
• vegetable stock – 1
• olive oil
• Parmesan
• butter – a knob

Instructions

Chop the onion finely and stir fry it with a spoon of olive oil until translucent.

 

Add all the vegetables chopped into small pieces, salt and pepper and stir fry them for 5 minutes. Add the rice and keep stirring for another 3 minutes.

 

Add the stock and some hot water, just enough to cover it up. Cook for 10-12 minutes until the rice is cooked. Keep topping it up with hot water as it dries out.

 

When cooked, take it away from the source of heat and add the butter. Stir it all well in.

 

Serve immediately with a dust of grated Parmesan cheese.

 

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