Garden Vegetable Risotto

Name: Garden Vegetable Risotto
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

www.bertolli.com.au

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...

Keywords

side
main
vegetables
rice
Dinner
Lunch
risotto

View full recipe on www.bertolli.com.au

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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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Garden Vegetable Risotto

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