Vegetables Recipes - Country-style Vegetable Risotto

Ingredients

• 45 ml/3 tbsp olive oil

• 1 onion, finely chopped

• 1 carrot, finely chopped

• 2 celery sticks, finely chopped

• 3 courgettes (zucchini), finely chopped

• 225 g/8 oz/2 cups shelled fresh or frozen peas

• 450 g/1lb/2 cups arborio or other risotto rice

• 1.2 liters/2 pts/5 cups hot vegetable or chicken stock

• 25 g/1 oz/2 tbsp unsalted (sweet) butter

• 100 g/4 oz/1 cup freshly grated Parmesan cheese

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Method:

1. Heat the oil in a flameproof casserole (Dutch oven). Add the prepared vegetables and fry (sauté), stirring, for 2 minutes.

2. Add the rice and cook for 1 minute. Gradually add the stock, a little at a time, simmering in between until it is absorbed, and the rice is just tender but still has some texture (about ]5 minutes).

3. Remove from the heat and stir in the butter and cheese. Serve straight away.