300 g risotto rice
700 ml hot vegetable stock
grated vegetarian Parmesan cheese
Parmesan shavings to serve
300 g cooked mixed summer vegetables (asparagus, broad beans, peas, zucchini, runner beans)
Melt knob of butter in a hot, heavy-based pan, add the risotto rice and stir until all the grains of rice are coated. Add the stock ladle by ladle until the rice is tender ( approx 14-15 minutes). The risotto should remain runny and not dry. When all the stock has been absorbed stir another knob of butter, the grated Parmesan and the cooked vegetables. Sprinkle the chives over the top before serving.