2 cloves garlic finely chopped. Deselect All. 2tbsp grated parmesan 2 celery stalks peeled and finely chopped. Risotto base. 1 medium onion finely chopped. 6 cups low-sodium chicken broth. knob of butter. Think green peas, tiny cauliflower florets, diced bell peppers, shaved summer squash, … 1 1/2 cups Arborio rice. In a large nonstick skillet coated with cooking spray, saute garlic in butter for 2-3 minutes or until tender. Reduce heat; stir in wine. Add rice and pepper; cook and stir for 2-3 minutes. 1 courgette finely diced. 250g spinach finely chopped. 3/4 teaspoon salt 1 medium onion, chopped. 2 teaspoons olive oil. 200g risotto rice. 1/2 cup dry white wine. Vegetables that cook quickly are ideal for adding to risotto. To finish. In a large saucepan, heat stock and keep warm. Directions. Cook and stir until all of the liquid is absorbed. https://www.cookforyourlife.org/recipes/risotto-with-summer-vegetables 0.75 vegetable stock (a good stock cube will do) splash of white wine. 150g podded peas. While we didn’t make this summer vegetable risotto (because really, the stirring process is a little more time-consuming then we wanted after a long …

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