Summer Vegetable Risotto with Green Beans and Carrots

Summer Vegetable Risotto with Fresh Green Beans and Carrots

Enjoy the vibrant taste of summer with this vegetable risotto, showcasing fresh produce from our partner farm in Kent. Packed with seasonal green beans, carrots, and courgette, this creamy dish is simple to make and bursting with flavour. Whether served as a comforting dinner or a light lunch, this risotto is sure to be a hit.

Ingredients

• 1 vegetable stock cube (or powder)
• 1 onion, finely chopped or grated
• 1 stick of celery, finely chopped
• 1 tbsp vegetable or sunflower oil
• 40g butter
• 300g risotto rice
• 125ml white wine
• 300g green beans or peas
• 100g carrots, diced
• 1 courgette, cut into larger pieces
• 2 tsp oregano
• 1 tsp paprika
• 120g grated Parmesan cheese (plus extra for serving)
• ½ lemon (juice and zest)
• Fresh chilli, finely sliced (optional)

Method

1. Prepare Ingredients and Stock:

   • Dissolve the stock cube in boiling water and set aside. Finely chop the onion and celery.

2. Cook the Base:

   • Heat 1 tbsp oil and half the butter in a high-sided pan over low heat. Add onion and celery, season with salt and pepper, and cook for 5–10 minutes, stirring occasionally.

3. Add Vegetables:

   • Dice the carrots and green beans into small pieces (no larger than 2cm), keeping courgette pieces slightly bigger. Add vegetables and herbs to the pan. Increase the heat slightly and stir for a few minutes to soften.

4. Toast the Rice:

   • Stir in the rice and cook for 2 minutes to coat it with the vegetable mixture. Pour in the wine and stir until absorbed.

5. Cook the Risotto:

   • Gradually add hot stock, one ladleful at a time, stirring continuously. Add the lemon juice, zest, and optional chilli. Keep adding stock as the risotto begins to dry out.

6. Add Cheese and Butter:

   • After 10 minutes, reduce the heat slightly and stir in Parmesan and the remaining butter. Taste and adjust seasoning with more lemon, salt, or pepper. Cover with a lid and cook for 5 more minutes until the rice is tender but slightly firm.

7. Serve and Garnish:

   • Finish with a drizzle of olive oil, a generous sprinkling of Parmesan, and serve warm.

This risotto is the perfect way to showcase fresh summer vegetables. Pair it with a crisp white wine for a truly delightful meal. Enjoy!