Summer glut risotto
By OcadoLifeBeans, peas and courgettes combine to make a risotto that’s creamy and bright.Time and servings
Ingredients
15 total- 1 onion, finely diced
- 2 courgettes, grated
- 3 garlic cloves, grated
- 1 litre of veg stock, kept warm
- 80 g of parmesan (or a vegetarian alternative), grated, plus extra shavings to serve
- 50 g of pea shoots
- 1 drizzle of extra virgin olive oil (optional)
- 1 lemon zest (optional)
- 150 g of runner or helda beans, thinly sliced
- 2 tbsp of olive oil
- 15 g of butter
- 350 g of carnaroli risotto rice
- 250 ml of dry white wine
- 300 g of peas (fresh or frozen)
- 150 g of broad beans (fresh or frozen), podded and peeled to their bright green bean
Method
8 stepsStep 1
Heat the olive oil and butter in a large heavy-based pan on a medium heat. Add the onion and courgette. Cook for 10 mins, stirring often and without browning, until everything is soft.
Step 2
Add the risotto rice and coat in the onion mix; keep stirring for 2 mins. Add the garlic and stir in.
Step 3
Add the wine, and keep stirring until it has all but evaporated.
Step 4
Add ladles of warm vegetable stock one by one, stirring constantly with each addition. Only add more once the rice has absorbed the majority of the liquid.
Step 5
Repeat until you have used nearly all the stock and the rice is al dente. This will take about 15-20 mins.
Step 6
Add all the peas and beans with the last of the stock, and cook in the rice for around 5-6 mins.
Step 7
Remove the pan from the heat. Add the grated parmesan, stir and season to taste.
Step 8
Serve between four dishes and top with parmesan shavings, pea shoots, a drizzle of extra virgin olive oil and some lemon zest, if liked.