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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.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

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

Method
 

  1. Thinly slice the leeks.
  2. Melt the batter in a heavy-based deep pan and gently cook the leeks until soft.
  3. Add the rice and fry for 1-2 minutes. Pour in about 800 ml chicken stock and simmer for 15 minutes.
  4. 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).
  5. Serve with shaves of Parmesan cheese and freshly ground pepper.