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Summer vegetable risotto
A simple risotto dish packed with summer flavours
Serves 4-6
Preparation time: 15 minutes
Cooking time: 30 minutes
Function: large burner and grill function
115ml (1 tbsp) olive oil
15g (1 oz) butter
1 medium onion, sliced
350g (12 oz) easy cook risotto rice
850ml (1 ½ pt) hot vegetable stock
1 medium cauliflower
2 leeks
250g (8 oz) fresh spinach, washed
2 tbsp finely grated parmesan cheese
110g (4 oz) grated mature cheddar cheese
½ tsp cayenne pepper
Large deep ovenproof sauté pan with lid
Heat the oil and butter in the pan, add the onion and cook for 5 minutes until golden brown.
Add the rice and stir until all the grains are well coated. Add the hot vegetable stock and bring to a gentle simmer. Cover and simmer very gently for 10 minutes. Meanwhile, cut the cauliflower into tiny florets and slice the leeks. Stir the cauliflower florets and sliced leeks into the risotto and cover. Simmer gently for another 5 minutes. Add the spinach to the risotto and cover again. Continue to cook for a few minutes until the spinach is wilted and just cooked. Stir the risotto to distribute the vegetables evenly and season to taste. Return to a simmer, cover and cook for a further 7-8 minutes. You may need to add a little more stock at this stage. Arrange an oven shelf at the second position from the top. Select the Grill Function and pre-heat to 200ºC. Sprinkle the grated parmesan and cheddar cheese and cayenne pepper over the risotto. Place in the oven and cook until the cheese is melted and bubbling.
