Ultimate risotto primavera
A classic Italian spring vegetable risotto, made with broad beans, asparagus and peas. This creamy dish is a perfect main course or starter, ready in about 70 m
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at love2feed.me.
Cooking tools:
- Kitchen scale
- Kitchen timer
- Grater
- Saute pan
- Saucepan
- Pot
- Colander
- Chef's knife
- Cutting board
- Wooden spoon
- Slotted spoon
- Ladle
- Measuring spoon
- Measuring cup
- Stove
- Serving bowl
- Plate
Ingredients
- 200g shelled broad beans 800g/1lb 12oz in the pod)
- 4 medium shallots
- 3 spring onions trimmed
- 1 small garlic clove
- 250g bunch asparagus
- 1.3l good quality chicken or vegetable stock, preferably homemade
- 1 tbsp olive oil
- 85g butter
- 350g Carnaroli rice (or Arborio or Vialone)
- 100ml dry white wine
- 140g shelled peas
- 100g parmesan or vegetarian alternative, finely grated
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