The method is unconventional, to say the least, but the result is a lovely fresh-tasting risotto. You can vary the vegetables to taste. Serves 6.
400 g arborio rice
2 mild onions
1 small green cabbage
125 g small courgettes
125 g peas or broad beans
2 carrots
1 glass white wine
2 tbsp olive oil
75 g butter
2 chicken or vegetable stock cubes (or use 1.5 litres home-made stock)
grated parmesan
salt, pepper
Dilute the stock cubes in 1.5 litres of water. Peel and slice the onions, and cook them gently in the oil and 20 g of butter. Add the rice and stir to coat the grains. Pour in the wine and cook until it is almost all absorbed. Then pour in all the stock, stir, cover, and simmer for 20 minutes (or use the pressure cooker and cook for 6 minutes).
Meanwhile, peel the carrots and cut into small cubes. Slice the courgettes, and shred the cabbage. Cook all the vegetables in boiling salted water for 8-10 minutes. Drain, refresh in cold water, and set aside.
When the rice is cooked, remove from the heat and stir in the vegetables, the rest of the butter, salt, pepper, and parmesan to taste. Leave to stand for 2 minutes before serving.