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Method
Make it happen
- 01
Prepare the vegetables. If using squash, roast it at 200°C fan for 20 minutes while the risotto cooks; if using mushrooms, sauté them until golden before starting the rice.
- 02
Heat the oil in a deep pan. Soften the onion for 5 minutes, add garlic and rice, and stir for 1 minute until each grain is coated.
- 03
Add hot stock one ladle at a time, stirring frequently and letting each addition absorb before the next. Cook 18–22 minutes until the rice is creamy and just tender.
- 04
Add quick-cooking peas or asparagus for the final 5 minutes; add beans, roasted squash, cooked mushrooms or cherry tomatoes near the end so they heat through.
- 05
Season to taste and stir in the lemon, herbs or parmesan listed. Serve immediately.