Page 11 - Simply Vegetables Summer 2023
P. 11

                                Summer Courgette and Pea Risotto
By Joao Esteves
2 medium courgettes 1 cup Peas (160g) Splash of olive oil
1 small onion
2 garlic cloves
100ml white wine
1lt vegetable stock
1 cup arborio rice (200 to 220g) 50g butter
25g grated parmesan cheese Salt and pepper
1⁄2 tsp turmeric (optional)
1. Prepare stock mixture, dissolving 1 vegetable stock cube into 1lt of boiling water and leave to one side.
2. Choptheonionandcookitinalarge frying pan until soft (10min) with a splash of olive oil, over medium heat.
3. Addthegarlicclovesfinelychopped along with the chopped courgette and peas and cook it for another 2 minutes.
4. Stir in the rice and fry for 5 minutes or until rice turns slightly translucent
5. At this point add the turmeric (optional)
6. Add the white wine and simmeruntilwineis absorbed
7.
Stir in 1 cup of the simmering stock
mixture and cook, stirring,overlow
heat until liquid is absorbedbythe rice. Continue
adding stock mixture, in 1 cup batches, stirring, until liquid is absorbed after each addition (30min)
8. Whenriceistender,addbutterand correct seasoning with salt and pepper.
9. Removefromheat,stirinparmesan cheese, and serve.
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