Garden Vegetable Risotto | Bertolli
Traditional Italian comfort food meets brilliant British vegetables in this Garden Vegetable Risotto recipe from The Chiappa Sisters. To stop the risotto burning (up to 200°C), use creamy Bertolli...
Ingredients
- 30 grams Bertolli spread
- 1 small onion finely chopped
- 350 grams Arborio rice
- 125 ml dry white wine
- 1 courgette cut into small dice
- 8 asparagus tips finely chopped
- 100 grams frozen peas
- 1 litre vegetable stock
- 20 grams Bertolli spread add before serving
- 40 grams grated Parmesan
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