Pack this one full of your favourite organic veggies and enjoy a magnificent meal packed with nutrition.
If you want to add a meaty dimension, swap out the vegetable broth for our homemade chicken bone broth!
Summer Risotto
Rated 5.0 stars by 1 users
Author:
Servings
5
Prep Time
10 minutes
Cook Time
1 hour
Pack with whatever veggies you have lying around, they'll all be enhanced by delicious slow-cooked broth and creamy cheese.
Get your nearest and dearest together as this recipe will go a long way!
Ingredients
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1500ml vegetable broth
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250g risotto rice
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180ml white wine
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100g hard cheese (extra to garnish)
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200g shallots, diced
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1 yellow pepper, chopped
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1 courgette, chopped into cubes
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100g cherry tomatoes
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3 cloves garlic, minced
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2 tbsp lemon juice
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1 tbsp fresh basil
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1 tbsp fresh mint
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1 tbsp fresh parsley
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2 tbsps olive oil
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salt and pepper to season
Directions
Simmer the broth in a large saucepan. Keep the heat low so it is warming slowly.
Heat the butter and oil in a large pot over medium heat until bubbling. Add the shallots, garlic, and a healthy pinch of salt and pepper and cook for around 5 minutes, stirring occasionally, until the shallots have softened, about. Add the rice and toast for 1-2 minutes, until the kernels start to make a crackling sound. Add the wine and simmer for around 2 to 4 minutes or until completely absorbed.
Begin adding your broth, a ladleful at a time, allowing it to simmer and absorb into the rice each time. Continue with this process until the rice is al dente, it should take around 20-30 minutes.
3 minutes before the rice is ready, stir in your chopped veggies and continue cooking until they soften ever so slightly. Remove from the heat and stir in the lemon juice, herbs and cheese. Taste and adjust seasoning if needed. Serve immediately with more cheese shavings.
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Summer Risotto Recipe
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