Name: No-stir risotto with summer vegetables
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 Tbsp olive oil; 1 knob of butter; 2 leeks; 1 litre hot chicken stock; 150g risotto rice; 2 small courgettes (zucchini); 200g green peas; Parmesan cheese; Salt and pepper

No-stir risotto with summer vegetables

3 Aug 2015

by Dinna

Prep Time

5 minutes

Cook Time

25 minutes

Total Time

30 minutes

Background

This no-stir risotto with summer vegetables is actually a bit of a cheat, but it's as delicious as the real thing - you just don't have to stand over it stirring constantly! It's easy-peasy! Perfect side dish for grilled or fried meat and fish.

Ingredients

1 Tbsp olive oil
1 knob of butter
2 leeks
1 litre hot chicken stock
150g risotto rice
2 small courgettes (zucchini)
200g green peas
Parmesan cheese
Salt and pepper

Instructions

Thinly slice the leeks.
Melt the batter in a heavy-based deep pan and gently cook the leeks until soft.
Add the rice and fry for 1-2 minutes. Pour in about 800 ml chicken stock and simmer for 15 minutes.
Slice the courgettes and add to the risotto together with the peas. Cook for 5 minutes. If necessary, add the remaining stock (this version should be more juicy than traditional risotto).
Serve with shaves of Parmesan cheese and freshly ground pepper.

Tips

You can use other summer veggies, such as green beans, asparagus, runner beans, broad beans etc

https://cooktogether.com/?recipe=no-stir-risotto-with-summer-vegetables

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