2 cloves garlic finely chopped. knob of butter. While we didn’t make this summer vegetable risotto (because really, the stirring process is a little more time-consuming then we wanted after a long … 250g spinach finely chopped. 6 cups low-sodium chicken broth. In a large nonstick skillet coated with cooking spray, saute garlic in butter for 2-3 minutes or until tender. 0.75 vegetable stock (a good stock cube will do) splash of white wine. To finish. Think green peas, tiny cauliflower florets, diced bell peppers, shaved summer squash, … 1 courgette finely diced. 1 medium onion finely chopped. 1 medium onion, chopped. 200g risotto rice. Add rice and pepper; cook and stir for 2-3 minutes. Cook and stir until all of the liquid is absorbed. Risotto base. Reduce heat; stir in wine. 2 teaspoons olive oil. 2 celery stalks peeled and finely chopped. Vegetables that cook quickly are ideal for adding to risotto. Directions. In a large saucepan, heat stock and keep warm. https://www.cookforyourlife.org/recipes/risotto-with-summer-vegetables Deselect All. 150g podded peas. 3/4 teaspoon salt 1 1/2 cups Arborio rice. 2tbsp grated parmesan 1/2 cup dry white wine.