No-stir risotto with summer vegetables
3 Aug 2015
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© 2026 Copyright CookTogether
Categories
- Meal Type: - Everyday - Kids Food - Lunch - One Pot - Quick & Easy - Seasonal - Side - Supper
- Cuisines: - Italian
- Occasions: - Dinner Party - Mothers Day - Sunday Lunch
- Ingredients: - Greens & Salads - Other Vegetables - Rice
- Health and Diet: - Combination - Gluten Free - Vegetarian
- Skill Levels: - Easy
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