Risotto primavera

Serves Icon
Time 30 Minutes
  • 350g Arborio or Carnaroli rice
  • 1 tablespoon (20ml) extra virgin olive oil
  • 60g unsalted butter
  • 1 onion, peeled and finely chopped
  • 100g jab or butternut pumpkin, finely chopped
  • 1 bunch asparagus, ends cut off and chopped into 3cm pieces
  • 1 zucchini (courgette), finely chopped
  • 1L hot vegetable stock
  • 150ml white wine
  • 40g Parmigiano Reggiano, plus extra to serve
  • Sea salt
  • 80g frozen peas

How to Make It
Step 1

Heat the olive oil and half of the butter in a large, deep-frying pan (or stockpot) over medium heat. Add the onion and cook for 1 minute. Add the pumpkin, asparagus, zucchini (courgette) and peas. Cook, stirring, for a few minutes, then season with sea salt to taste.

Step 2

Stir in the rice and after 2 minutes, pour in the wine. Cook, stirring, until all the liquid has been absorbed.

Step 3

Add a ladleful of the hot stock, stirring constantly. When the stock has been absorbed, stir in another ladleful. Continue to add ladlefuls of stock, stirring and allowing each ladleful to be absorbed before adding the next until the rice is ‘al dente’ (approximately 15 minutes).

Step 4

Remove the frying pan (or stockpot) from the heat. Stir in the remaining butter and Parmigiano Reggiano. Serve with a grated Parmigiano Reggiano on top – buon appetito.

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