Summer risotto recipe | Good Food

Name: Summer risotto recipe | Good Food
Ingredients: 450ml vegetable stock made wth half a stock cube; 4 asparagus spears trimmed (trimmings kept) and each spear sliced into 4; 200-250g/8-9oz peas in the pod, about 85g/3oz podded (pods kept); 2 tbsp olive oil; 1 small onion finely chopped; 85ml risotto rice; 3 tbsp white wine (keep the rest of the bottle chilling); small handful of freshly grated parmesan (or vegetarian alternative); small handful of rocket and a few parmesan (or vegetarian alternative) shavings, to serve

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A deliciously creamy summer risotto packed full of veg and seasonal flavours. Not too rich, this is the ideal summer main course

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Ingredients

450ml vegetable stock made wth half a stock cube
4 asparagus spears trimmed (trimmings kept) and each spear sliced into 4
200-250g/8-9oz peas in the pod, about 85g/3oz podded (pods kept)
2 tbsp olive oil
1 small onion finely chopped
85ml risotto rice
3 tbsp white wine (keep the rest of the bottle chilling)
small handful of freshly grated parmesan (or vegetarian alternative)
small handful of rocket and a few parmesan (or vegetarian alternative) shavings, to serve