Healthier risotto primavera - Good Food Middle East
Angela Nilsen works her magic on this favourite Italian rice dish, making it low-fat and nourishing
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Wooden spoon
- Ladle
- Stove
- Measuring cup
- Grater
- Microplane
- Colander
- Mixing bowl
- Plate
Ingredients
- 350g bunch asparagus
- 2 tbsp olive oil
- 1 bunch (about 9) spring onions, ends trimmed, sliced
- 175g fresh or frozen peas
- 250g shelled fresh or frozen broad beans
- 2 tbsp shredded basil
- 2 tbsp snipped chives
- 1 tbsp finely chopped mint
- finely grated zest 1 lemon
- 1.7 litres/3 pints vegetable bouillon (we used Marigold)
- 4 shallots, finely chopped
- 3 plump garlic cloves, finely chopped
- 300g carnaroli or arborio rice
- 150ml dry white wine
- 25g parmesan (or vegetarian alternative), grated
- 25g rocket leaves
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