Seasonal Vegetable Risotto with Tilda Arborio Rice

Serves 8-10


  • 500g Tilda Arborio Risotto Rice
  • 1.5 litres vegetable stock, flavour optional
  • 120g butter
  • ½kg seasonal vegetables
  • 1 onion, chopped
  • 125ml beer, wine can be used if preferred
  • 100g parmesan cheese


  1. Place the vegetables in a pan with 2oz of the butter and sweat until cooked.
  2. In a separate pan, fry the onion until soft and transparent. Add in the Tilda Arborio rice and cook, stirring for 2 minutes.
  3. Mix in the beer to the softened onions and cook until the liquid has evaporated off.
  4. Add the stock to the onions and rice gradually, stirring occasionally, until the rice is thick and creamy. Season to taste.
  5. Once the rice is cooked, mix in the vegetables and add the remaining 2oz of butter and Parmesan cheese to serve.