Gino D’Acampo makes summer vegetable risotto on Let’s Do Lunch with Melanie Sykes.
The ingredients are: 6 tbsp olive oil, 1 onion, finely chopped, 400g Arborio risotto rice, 150ml white wine, 1.5 l vegetable stock, 100g asparagus with woody end removed and then cut in to 1cm pieces, 1 courgettes, finely diced, 100g peas, defrosted, 40g butter, 80g parmesan, 2 tsp of fresh mint, Salt and black pepper and 6 tbsp finely grated parmesan.
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