Name: Summer Vegetable Risotto
Yield: serves 4 to 6
Ingredients: a handful of frozen peas salt; pepper; extra virgin olive oil; freshly grated Parmesan cheese; 2 courgettes, topped, tailed and grated; 8 asparagus spears, trimmed and chopped; up to 1 litre/2 pints vegetable stock; 350 g/12 oz arborio, carnaroli or vialone rice; 2 tablespoons extra virgin olive oil; 2 shallots, chopped; 25 g/1 oz linden flowers; 250 ml/9 fl oz dry white wine

Preparation info

serves
4 to 6

Difficulty
Easy

Appears in

The Scented Kitchen

By Frances Bissell

Published 2012

About

An infusion of flowers provides some of the cooking liquid for the rice, which enhances the flavour of the vegetables in a most subtle manner. I find a deep, heavy frying pan is best for cooking risotto.

Ingredients

250 ml/9 fl oz dry white wine
25 g/1

Main course
Gluten-free
Summer
Vegetarian

Method

Put the flowers and wine in a saucepan, bring to the boil, remove from the heat and leave to infuse for 5 minutes or so.

Fry the shallots for 4 to 5 minutes in the olive oil, without letting them brown, and then stir in the rice until it is well coated in oil. Boil the stock separately in another saucepan. Pour a ladle of wine through a strainer over the rice, stir well and, when the wi

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