Between gifts from relatives and treating myself to Riverford Organic veg boxes, my kitchen has been full of seasonal veg. Maybe its the abundance of produce, or maybe I’m just pretending that I live somewhere more Mediterranean, but I’ve been feeling pretty inspired. One of my favourite dishes of the moment has been a summer greens risotto. My lovely Calabrian former housemate once said that it isn’t a risotto if there isn’t parmesan or butter. With this in mind, this summer I have been keeping my risotto base pretty traditional -although do try my beetroot and barley risotto if you don’t feel like a purist.
If you feel so inclined you can make your own stock -I have a recipe for a vegetable one here. But if not, bullion cubes or powder is fine.
I hope you enjoy my summer greens risotto! What ingredients have you been using most during the warmer weather?