Recipes‎ > ‎

Summer vegetable risotto

Serves 2


2 tbsp olive oil
1 onion, chopped
2 cloves garlic, chopped
150g arborio rice
250ml white wine
500ml stock (I used a 500g bag of ready-made fish stock from M&S this time)
1 small courgette (50g), chopped
100g broad beans
small head of broccoli, in florets
2 tbsp grated Parmesan


  1. Heat the oil and fry the onion and garlic until soft.
  2. Add the rice and stir until coated in oil.
  3. Turn up the heat and add the wine, letting it simmer to reduce.
  4. Keep the heat high enough for a vigorous simmer and add the stock a little at a time, stirring until it absorbs a little.
  5. Once all the stock is added, leave to simmer for about 10mins - until just before the rice is cooked.
  6. Add the veg, turn the heat down a little, and cook for a further 5 mins.
  7. Check the rice is cooked (leave to cook longer if not) and season to taste.
  8. Remove from the heat, add the Parmesan, stir, cover, and leave for 2 mins.
  9. Serve and enjoy! You might like this with a side salad - the lettuce in this week’s box (23.07.11) would work beautifully!

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Two bowls of summer vegetable risotto