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Springtime Risotto

Risotto is brilliant becuase it is so versatile - simply chuck in whatever veg you have lying around and need to use up! 

Serves 4



  • 2 tsp olive oil
  • 3 cloves garlic, minced
  • 2 courgettes, diced
  • 1 aubergine, diced
  • 1 onion, finely diced
  • 1 green bell pepper, diced
  • 10 rashers bacon, diced
  • 300g mushrooms, finely chopped
  • 2 chicken or vegetable stock cubes/pots
  • 300g Arborio rice
  • 1200ml hot water
  • 1 bunch spring onions, finely chopped
  • 300g spinach
  • 1 tbsp pine nuts


  1. Over a medium heat add the olive oil and garlic to a deep frying pan or saucepan followed by the diced courgettes, aubergine, pepper and onion. Stir regularly until everything has softened a little.
  2. Add the sliced bacon and stir through for a few minutes, followed by the diced mushrooms and stock cubes/stock pots. Stir through for a couple of minutes until the mushrooms and stock is fully combined.
  3. Pour the rice into the vegetable and bacon mixture and stir to coat the rice grains. Add the hot water into the risotto 200ml at a time, adding the next batch once the previous has been fully absorbed. The rice should be cooked within 20-25 minutes – remember to stir regularly to avoid it sticking to the pan.
  4. Add the spring onions and spinach and stir to combine – add another splash of water if necessary.
  5. Serve immediately with a sprinkling of pine nuts
The Grange
Welford Road
Long Marston
Stratford upon Avon
CV37 8RH

07778 218009

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