No-stir risotto with summer vegetables
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
Method
- 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.