Seasonal Summer Risotto Recipe

Super scorching summer has sprung upon Shropshire and a whole load of seasonal beautiful British veg is now on the menu.  One of the best ways to appreciate this bounty is a risotto.  Like all frugal foodies, I always keep a stash of risotto rice in as a store cupboard essential because its a perfect dish for using up leftovers.

Our friends at Love Food Hate Waste have supplied this cracking recipe to help make sure that all your seasonal greens get eaten and dont end up in the bin. 


• 1 onion, finely chopped
• 1 pint of stock
• 2 glasses of white wine
• Salt & pepper
• 300g green vegetables (e.g. brocholli, french beans and peas)
• 150g risotto rice
• 25g Parmesan cheese (grated)


1. Gently fry the onion for 5 minutes, until brown.
2. Add the veg and rice and fry for another 2 minutes.
3. Pour in stock little by little and cook for 15 minutes until the rice is ‘al dente’ (slightly firm)
4. Finally stir in the grated cheese.

Top tip - stir continuously - the more you stir the creamier the risotto!

Feel free to experiment with this recipe, there are so many endless options, for extra indulgance add cream or butter, for a bit of spice add some finely chopped chillies, for a yummy flavour enhancer try adding mushrooms or smoked bacon works especially well with this dish too. The beauty of this recipe is that it can be adapted to include almost anything in the fridge that needs using up, helping you to love your leftovers means you save money and cut down on what goes in the rubbish bin too.


James Thompson James Thompson

Waste Prevention Officer, Waste Management, Shropshire Council

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