Summer Vegetable Risotto
10 minutes prep, 25 minutes cook
Serves 4
Ingredients
Handful pine nuts
Handful blanched almonds
1⁄2 onion, finely chopped
2 cloves garlic, finely chopped
1tbs olive oil
300g Risotto rice
1 vegetable stock cube plus 1litre 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 of fresh flat-leaf parsley
Knob of butter
Parmesan 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, Parmesan and lemon. Serve into bowls and scatter with the nuts
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