Risotto Primavera

By

I love risotto as you can keep changing the flavours according to the season. It is also a wonderful accompaniment to roast chicken. I like to sauté the courgette separately for this dish, as courgettes can be a bit bland if they are cooked in with the rice.

Prep
1 minutes
Cook
38 minutes
Best for
Serves
6-8

Ingredients

  • 1 onion, finely chopped
  • 1 small leek, finely sliced and thoroughly washed.
  • 2 tbsp olive oil
  • 1 clove garlic, crushed
  • 225g  risotto rice, such as Arborio
  • 1.5 litres hot  vegetable or chicken stock
  • 15g butter
  • 1 medium courgette, halved lengthways and thinly sliced
  • 55g grated Parmesan, plus extra to serve
  • 55g frozen peas
  • 1 tbsp fresh lemon juice

Conversion chart

Method

  1. Sauté the onion and leek in the oil for 5-6 minutes, until soft.
  2. Add the garlic and rice and cook, stirring, for 2 minutes, until the rice turns translucent around the edges.
  3. Add a ladleful of the hot stock and cook gently, stirring frequently, until the stock has been absorbed then add another ladleful and cook, stirring frequently until the stock has been absorbed.
  4. Continue to add stock and stir in this way for 20-25 minutes, until the rice is tender and not chalky in the centre if you bite into a grain.
  5. Meanwhile, melt the butter in a large frying pan and sauté the courgettes until softened and slightly golden at the edges.
  6. When the rice is just cooked, add the Parmesan and peas and leave to stand, covered

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