Risotto alla primavera (spring vegetable risotto) -Veneto / Toscana – Living a Life in Colour

Name: Risotto alla primavera (spring vegetable risotto) -Veneto / Toscana – Living a Life in Colour
Ingredients: 1 1/2 litres vegetable stock; 30 mls extra virgin olive oil; 40 grams butter; 1 onion , peeled, ends removed and finely chopped; 1 carrot , rinsed, peeled, ends removed and finely chopped; 1 celery rib, washed, strings removed, ends removed, and finely chopped; 5 grams flat-leaf parsley , washed, dried, stems removed and leaves finely chopped; 80 ml white wine; 350 gms risotto rice; 150 gms peas (shelled) and / or broad beans (shelled, and outer skin removed); 25 grams (3 tablespoons) Parmigiano-Reggiano cheese plus more for serving; Sea salt; Black peppercorns , freshly ground

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Blanch spring veggies in hot broth, sauté onions and aromatics, then slowly cook risotto for a creamy Veneto classic. Serves 4.

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Ingredients

1 1/2 litres vegetable stock
30 mls extra virgin olive oil
40 grams butter
1 onion , peeled, ends removed and finely chopped
1 carrot , rinsed, peeled, ends removed and finely chopped
1 celery rib, washed, strings removed, ends removed, and finely chopped
5 grams flat-leaf parsley , washed, dried, stems removed and leaves finely chopped
80 ml white wine
350 gms risotto rice
150 gms peas (shelled) and / or broad beans (shelled, and outer skin removed)
25 grams (3 tablespoons) Parmigiano-Reggiano cheese plus more for serving
Sea salt
Black peppercorns , freshly ground