Spring vegetable risotto

Spring vegetable risotto

Risotto primavera

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
1 onion, finely chopped
4 carrots, finely diced
2 celery stalks, trimmed and finely diced
50g fresh peas, podded
100g green beans, trimmed and cut into pieces
2 artichoke hearts, finely diced
12 asparagus tips
50g hop shoots, (optional)
2 litres Chicken stock
or 2 litres Vegetable stock
100g butter
400g risotto rice
salt
pepper
60g parmesan, grated

Method

  1. Have all the vegetables ready. Bring the stock to the boil in a pan and keep it at a low simmer.
  2. Melt 50g of the butter in a large pan and fry the onion until soft. Add the carrots and celery and cook for 5 minutes, then add the peas, green beans and artichokes. Stir over the heat briefly, then add the rice and stir to coat with the butter.
  3. Ladle by ladle, add the boiling stock, allowing each addition to be absorbed before you add the next. After 10 minutes, add the asparagus and the hop shoots, if using. Carry on adding stock and stirring, until the rice is al dente, about 20 minutes. When the rice is cooked, everything else will be.
  4. Remove from the heat and season with salt and pepper to taste. Add the rest of the butter and the Parmesan. Stir briskly and serve warm.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again