Recipe for summer risotto:

Ingredients:

3 tablespoons olive oil

4 dl risotto rice

1,5 dl white wine

½ onion

1 dl cauliflower buds

1 dl fresh peas

1 dl chopped spring onions

1 dl cucumber pieces

approx. 8 dl chicken/vegetable stock

50 g butter

50 g parmesan cheese

fresh basil to garnish

Method:

1. Fry the chopped onions in a large pan to soft without coloring
2. Add the rice and stir until translucent
3. Add the white wine and stir until liquid boils away
4. Add the stock step by step and stir until liquid boils away
5. Cooking time 15-20 min depending on the rice
6. Add the vegetables and butter towards the end
7. Garnish with fresh basil
8. Add parmesan cheese and olive oil