Eating the colours of the rainbow: 7 scrumptious summer risottos
Brought to you by McCain
These risottos celebrate summer vegetables in all their glory, packed with fresh vegetables. You can make them year-round – just substitute frozen veg for fresh where possible for a burst of colour and flavour.
A classic combination: butternut and sage partner perfectly in this tasty recipe.
Citrus risottoLemon, lime and orange make for a light yet flavour-packed risotto that’s perfect in warmer weather.
Impress your guests by making a beautifully bright beetroot risotto. The mascarpone cheese makes this one particularly decadent.
An array of tomatoes and a hint of chilli give this risotto bright flavours and colours.
Cheesy leek risotto
Leeks and cheddar cheese are a match made in heaven, as is evident in this simple but rich risotto.
Tinned tuna and canned or frozen corn make this a quick one to throw together for a delicious weeknight meal.
Courgette, pea and artichoke risotto
A veggie-packed delight, this risotto is light but oh-so flavoursome.
