Creamy Summer Vegetable Risotto
Creamy Summer Vegetable Risotto combines Arborio rice with peas, carrots, asparagus, ham, parsley, Parmesan, and a smooth white wine sauce. This colourful one-pan meal is suitable for lunch or a relaxed summer dinner.
Equipment
- Measuring jug
- Saucepan, Large
- Wok or Skillet, Large
- Wooden spoon
Ingredients
For the Vegetable Stock
- 750 ml Water
- 1½ Gluten-Free Vegetable Bouillon Cubes
For the Risotto
- 3 tablespoons Olive Oil
- 1 small Onion finely chopped
- 1 clove Garlic minced
- 250 g Arborio Rice
- 450 g Frozen Mixed Vegetables peas and carrots
- 1 can Asparagus 400 g, drained and cut into 3 cm pieces
- 200 g Cooked Ham thickly sliced and cut into strips
For the White Wine Sauce
- 1 packet Gluten-Free White Wine Sauce Mix
- 200 ml Reserved Vegetable Stock
For Finishing
- ¼ cup Fresh Parsley chopped
- ½ cup Parmesan Cheese grated
Instructions
For the Vegetable Stock
- Pour the water into a large saucepan.
- Bring the water to a boil.
- Add the gluten-free vegetable bouillon cubes.
- Stir until the bouillon cubes have completely dissolved.
- Reserve 200 ml of the vegetable stock for the white wine sauce.
- Keep the remaining stock warm over low heat.
For the Risotto
- Heat the olive oil in a large wok or skillet over medium heat.
- Add the finely chopped onion.
- Cook for 3 minutes until translucent.
- Add the minced garlic.
- Cook for another minute while stirring.
- Add the Arborio rice.
- Cook for 2 minutes, stirring continuously, until the grains look glossy.
- Add approximately 100 ml of warm vegetable stock.
- Stir regularly until the rice has absorbed most of the liquid.
- Continue adding the stock in small amounts.
- Allow each addition to absorb before adding more.
- After the rice has cooked for 10 minutes, add the frozen peas and carrots.
- Continue cooking and gradually adding the remaining stock.
- Add the drained asparagus and ham strips.
- Stir gently to avoid breaking the asparagus.
For the White Wine Sauce
- Prepare the gluten-free white wine sauce in a separate saucepan using the reserved 200 ml of vegetable stock.
- Follow the preparation instructions supplied with the sauce mix.
- Whisk until the sauce is smooth and slightly thickened.
- Pour the prepared white wine sauce into the risotto.
- Stir until evenly combined.
- Cook for another 5 minutes until the vegetables and ham are thoroughly heated and the rice is creamy.
- Check that the rice is tender but retains a slight bite.
For Finishing
- Remove the risotto from the heat.
- Stir in the chopped fresh parsley.
- Divide the risotto among four bowls.
- Serve the grated Parmesan separately at the table.
Notes & Wine Advice
Serving Suggestions
Serve the risotto immediately in warm bowls with Parmesan at the table. Add a green salad, grilled courgette, roasted tomatoes, or crusty bread when a gluten-free meal is not required. Lemon wedges provide a fresh finishing touch.Recipe Notes
Keep the vegetable stock warm while preparing the risotto because cold liquid interrupts the cooking process. Add the stock gradually and stir regularly to release the rice starch. Check that the bouillon cubes and white wine sauce mix are labelled gluten-free.Variations
Replace the ham with cooked chicken, smoked salmon, prawns, mushrooms, or additional vegetables. Fresh peas, courgette, spinach, green beans, or roasted peppers can replace the frozen vegetable mixture. Aged cheese can replace the Parmesan.Storage
Refrigerate cooled risotto in an airtight container for up to two days. Reheat it thoroughly in a saucepan with a splash of stock or water. Risotto becomes thicker during storage, so additional liquid is usually necessary.Wine Advice
A crisp Pinot Grigio complements the asparagus, parsley, and creamy sauce. A fresh Sauvignon Blanc is another suitable choice, particularly when serving the risotto with lemon or a green salad.Nutrition values
Serving: 1 bowl | Calories: 510 kcal | Carbohydrates: 68 g | Protein: 21 g | Fat: 17 g | Saturated Fat: 6 g | Sodium: 180 mg | Sugar: 7 g