Spring is in the air and sunshine!!! Its sunny in the morning when I leave for work and still sunny when I return. Well most days…. Its the perfect time of year for the nourishing Risotto Primavera. Its light and refreshing and like all risottos taste the best the day after making it. The name says it all, Primavera is Italian for Spring.
- 2 tbsp butter
- 300g risotto rice
- Bunch of Asparagus chopped
- 200g green peas
- Head of broccoli, stalk removed and large florets cut in half.
- 200ml white wine
- Parmesan cheese grated, approx 50g
- 3 shallots peeled and chopped
- 1 garlic clove
- 700ml of veg stock
- 2 leeks chopped
Preparation the night before
- Simmer stock on low heat.
- Wash Asparagus, remove woody bases by holding asparagus bout midway and snapping it.
- Wash and prepare other vegetables.
- Heat up large saucepan and melt butter with a drizzle of veg oil.
- Fry shallots, garlic and leek until soft.
- Add rice until all of butter is absorbed, stirring continuously.
- Turn down heat to low for risotto rice, to prevent burning.
- Add wine until absorbed, stirring continuously.
- Add ladle by ladle of stock, allowing each one to be absorbed before adding the next. Again stir continuously, otherwise the rice will stick to the bottom and burn.
- Meanwhile add the broccoli and Asparagus to veg stock and cook until tender. Try and not to overcook, the colour will otherwise become dull. I like them vibrant green and a bit of crunch.
- Taste the risotto when the rice starts to get creamier and tender, add the cooked broccoli and Asparagus.
- Then add peas and mix thoroughly.
- Allow to cook for another few mins, then add in grated Parmesan.
This is a delicious way to get some greens in, before the Easter weekend! This can be served with some crusty bread and a dollop of pesto if desired.