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Summer Vegetable Risotto - Organic Box News 7th - 10th June 2011

Mattby Matt, 8 yr, 8 m ago in Blog
Comments | Tags: Box News, summer season, Local, greens, rice

This week’s new potatoes are ‘Coleen’ from Cornwall. The carrots are from Italy and the onions are from Egypt, although we have a few bunches on green onions for the UK produce boxes. We tend to avoid imported broad beans for the boxes as the quality is a bit unpredictable, but here at last are some local ones.UK Broad Beans  id= The spinach is from the same Yorkshire farm and the lettuce is from Herefordshire. The courgettes are Spanish, but next week should see the start of the English crop.

Summer Cancellations

 ... With the combination of holidays and productive vegetable plots we see quite a drop in sales of our boxes in the following months. To help us plan ahead and minimise wastage please give us as much notice as you can of your holidays. It doesn’t matter if you need to alter your plans as we’re still happy to make last minute changes.

Summer Vegetable Risotto

For 4

The green vegetables of early summer make perfect risottos

  • 1 large onion finely chopped,
  • 2 cloves garlic finely chopped,
  • 300g courgettes diced,
  • a handful of green lettuce or spinach leaves shredded,
  • 50g butter,
  • 1 tbsp olive oil,
  • 600g broad beans in their pods,
  • 100g frozen peas,
  • 1 litre vegetable stock,
  • 1 glass white wine,
  • 50g parmesan cheese grated,
  • 225g arborio rice,
  • salt and pepper,
  • a good handful of fresh summer herbs (parsley, basil, mint, chives – whatever you can find)
  1. Pod the broad beans, blanch in boiling water for 2 minutes, drain them and slip any very large ones from their grey skins.
  2. Heat the stock and wine in a pan until simmering.
  3. Fry the diced courgettes in the olive oil until just tender.
  4. Tip them into a bowl and in the same pan cook the garlic and onion very gently in half the butter for about 5 minutes without letting them brown.
  5. Add the rice and stir about the pan for a minute.
  6. Add the stock ladleful by ladleful, with plenty of stirring in between.
  7. The rice should take about 20 minutes to cook.
  8. The grains should be tender but not swollen and soggy and the risotto fairly ‘soupy’ in consistency ( add more water if needed).
  9. Add the peas, beans, lettuce or spinach, courgettes and herbs and stir into the rice for 2 minutes.
  10. Remove from the heat, stir in the remaining butter and the parmesan, taste and add salt and pepper.
  11. Serve immediately.
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