Risotto Primavera
Ingredients
- 1.25 litre (44 fl oz/5 cup) vegetable stock
- 250 g (9oz) young asparagus spears, woody ends snapped off
- 200 g (7 oz) shelled broad beans, fresh or frozen
- 150 g (5 1/2 oz) peas, fresh or frozen
- 3 tablespoons olive oil, plus extra for drizzling
- 4 shallots, finely chopped
- 400 g (14 oz) arborio or carnarolio rice
- 100 ml (3 1/2 fl oz) white vermouth or vegan white wine
- finely grated tablespoons vegan parmesan cheese, homemade or bought grated.
Preparation
Bring the vegetables stock to a simmer in a large pan
Cut each asparagus spear into 4 pieces and add to the stock
Cook for 2 minutes, or until almost tender, then remove with a slotted spoon and set aside
Blanch the broad beans and peas in the same way
Remove and set aside with the asparagus
Keep the stock hot over a low heat
Heat the oil in a large pan and gently fry the shallots for 3 minutes, or until soft but not coloured
Add the rice and stir for 1 minuets to lightly toast and coat in the oil
Add the vermouth or wine and stir until evaporated
Set the timer for 20 minutes and start to add the stock, 1 ladleful at a time, stirring between each addition
Make sure each ladleful is absorbed before adding the next
After 15 minutes, stir the vegetables into the rice and continue to add the stock as before
Taste the rice- the mixture should be quite wet and the grains tender but retaining some bite
When cooked, remove from the heat and stir in the lemon zest, mint and parmesan cheese
Taste for seasoning, then leave to rest with the lid on for 2 minutes
Give a good rice a good stir before ladling into bowls
Serve drizzled with olive oil