- Serves: 4
- Cook Time: 30 minutes
- Prep Time: 15 minutes
- Effort: easy
- 2 courgettes
- 1.2 litres fresh vegetable stock
- 4 tbsp olive oil
- 1/2 stick celery
- 1/2 leek, very finely chopped
- 350 g arborio risotto rice
- 120 ml white wine
- 100 g fresh or frozen peas
- 100 g fresh or frozen broad beans
- 25 g butter
- 25 g parmesan, freshly grated
1. First of all prepare the courgettes. Trim off the ends, then cut off the skin in thick strips (0.5cm thick) and discard the white flesh. Chop the green parts of the courgettes very finely and set aside.
2. Place the stock in a saucepan, bring to a gentle simmer and simmer gently over a low heat.
3. Heat the olive oil in a medium, heavy-based saucepan. Add the celery and leek and sweat until softened.
4. Add the rice and stir until each grain is coated with oil until the rice is shiny.
5. Add the wine and cook, stirring constantly, until it evaporates.
6. Add the peas, beans and courgettes and mix well, making sure that the vegetables do not stick to the pan.
7. Add a couple of ladlefuls of the simmering stock and cook, stirring all the time, until it has been absorbed.
8. Repeat the process with another couple of ladlefuls of stock. Continue adding the stock in this way until the rice is cooked, which usually takes about 20 minutes. To check if the rice is done, taste it. It should be soft on the outside but 'al dente' inside.
9. Remove the pan from the heat and beat in the butter and Parmesan with a wooden spoon. Season with salt and freshly ground pepper. Leave to rest for 1 minute, then serve.
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