Vegetable Risotto

Name: Vegetable Risotto
Ingredients: 30 grams Bertolli buttery 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 buttery spread add before serving; 40 grams grated Parmesan

www.bertolli.co.uk

Traditional Italian comfort food meets brilliant British vegetables in this Garden Vegetable Risotto recipe from The Chiappa Sisters’.

Keywords

Side
Main
Rice
Vegetables
Lunch
Dinner
Risotto

View full recipe on www.bertolli.co.uk

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Ingredients

30 grams Bertolli buttery 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 buttery spread add before serving
40 grams grated Parmesan

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Vegetable Risotto

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Ingredients

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