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This recipe is classed as intermediate

Rating 3.24 / 5 (62 votes)

Prep time:
25 min
Cook time:
40 min
Serves:
3

This classic risotto from Gino d'Acampo brings together spring and summer vegetables in a typically Italian rice dish

Method

1. Heat the olive oil in a large saucepan, and fry the onion, asparagus, mushrooms, pepper and courgette until softened.

2. Add the rice and continue frying for about 2 minutes, stirring all the time. Gradually pour in the vegetable stock, a little at a time, giving the rice time to absorb the stock between each addition.

3. Season with salt and pepper, and continue cooking for about 20 minutes until the rice is tender, but still has a hint of 'bite' to it.

4. Just before serving, add the butter and stir well. Serve garnished with Parmesan cheese shavings.

Ingredients

  • 6 tbsp Italian olive oil
  • 1 onion, finely chopped
  • 50 g asparagus
  • 80 g button mushrooms, finely sliced
  • 1 red pepper, diced
  • 1 courgette, finely chopped
  • 350 g arborio risotto rice
  • 500 ml vegetable stock
  • 1 tsp butter
  • 3 tbsp parmesan shavings
  • salt and black pepper

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Latest Comment

 

loved this risotto so did my family.added more stock has a bit dry for me but it went down well.your coliflowercheese is super make it
all the time xx

vivianF48929 vivianF48929  Posted 21 Oct 2013 1:53 PM
 

This was the first risotto I have made. I loved it, and so did my guests - veggie or otherwise!

ReneH86927 ReneH86927  Posted 22 Sep 2010 10:57 PM
 

Very simple and very tasty! Just the thing to serve those pesky veggies when they come for dinner! better than a salad butty any day!

LauraJ4 LauraJ4  Posted 08 Jun 2010 6:45 PM
 

this was really simple and easy to make- i'd even recommend it for the culinary inable. the novices. which i am certainly not, thank you very much.

lenC41231 lenC41231 Posted 06 Feb 2009 4:35 PM