SUMMER RISSOTO RECIPES

SUMMER RISOTTO RECIPES | BBC GOOD FOOD

Summer risotto recipes | BBC Good Food image

Stir up a comforting yet light risotto full of seasonal flavours. Our summery rice dishes make the most of courgettes, broad beans, peas, tomatoes, crab, prawns and plenty more.

Provided by Alice Johnston

Number Of Ingredients 1

Ingredients

SUMMER RISOTTO RECIPE | BBC GOOD FOOD

Summer risotto recipe | BBC Good Food image

A deliciously creamy summer risotto packed full of veg and seasonal flavours. Not too rich, this is the ideal summer main course

Provided by Barney Desmazery

Categories Dinner, Lunch, Main course, Starter, Supper

Total Time 50 minutes

Cook Time 50 minutes

Yield 1

Number Of Ingredients 9

Ingredients

450ml vegetable stock , made wth half a stock cube
4 asparagus spears , trimmed (trimmings kept) and each spear sliced into 4
200-250g/8-9oz peas in the pod, about 85g/3oz podded (pods kept)
2 tbsp olive oil
1 small onion , finely chopped
85ml risotto rice
3 tbsp white wine (keep the rest of the bottle chilling)
small handful of freshly grated parmesan (or vegetarian alternative)
small handful of rocket and a few parmesan (or vegetarian alternative) shavings, to serve

Steps:

Simmer the stock for 10 minutes with the asparagus trimmings and pea pods; these will intensify the flavour. Strain into a jug.
While the stock is simmering, heat 1 tbsp of the oil in a wide, shallow pan. Tip in the onion and fry gently for 5-6 minutes, stirring, until it is soft but not coloured. Add the rice and continue to stir and cook for 1-2 minutes until the grains become see-through at the edges and begin to make ‘clicking’ noises.
Add the wine (it should bubble and evaporate), then 50ml/2fl oz of the stock. Stir well and simmer gently until all the liquid has been absorbed. Now pour in another 50ml/2fl oz stock and stir again. Continue adding the stock and stirring. After about 7 minutes, when half the stock has been added, swirl in the asparagus and peas. Carry on adding stock in small amounts until it has been absorbed; this will take about 10 more minutes. Now the risotto should be a little wet and sloppy and the rice tender with a nutty bite.
Turn off the heat, then gently stir in the grated Parmesan, taste and season. You may need only a little black pepper as the Parmesan and stock are both salty. Spoon the risotto on to a plate, top with the rocket, drizzle with the remaining olive oil and scatter with Parmesan shavings. Pour yourself a glass of wine and enjoy your meal.

Nutrition Facts : Calories 674 calories, FatContent 28 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 83 grams carbohydrates, FiberContent 8 grams fiber, ProteinContent 21 grams protein, SodiumContent 1.78 milligram of sodium

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