Recipe: Summer Vegetable Risotto

Ingredients:

• Olive oil
• 225g risotto rice
• Spring onions
• Garlic
• 100ml white wine
• 850ml vegetable stock
• Red pepper
• Yellow pepper
• Courgette
• 50g peas
• Seasoning
• Parmesan
• Fresh basil

Instructions:

1. Heat the oil and add the rice for 2-3 minutes before adding the spring onions and garlic.
2. After about a minute, add the wine and a ladle of stock. Simmer for five minutes.
3. Add the vegetables. Cook for about twenty minutes, adding the stock gradually as it is soaked up by the rice.
4. When the rice is tender, season to taste and serve with the basil and parmesan to taste.