Spring Risotto Recipe

Asparagus, Green, Vegetable, FoodPat Mallet of our own Home Economics & Craft sub-committee shares this recipe for a delightfully fresh Risotto Primavera with us.

Risotto Primavera

1 small onion and a small leek
Spring/summer vegetables such as asparagus and/or broad beans (about 220g or 8 oz in total)
50g/2 oz frozen peas
150g/ 6 oz risotto rice
Approximately 500/600 mls/25 fluid oz vegetable or chicken stock
A tablespoon of fromage frais or Philadelphia soft cheese or crème fraiche
Grated parmesan cheese to serve
A little oil
Salt and pepper

Broad Beans, Beans, Food, VegetablesMethod:

  1. Soften the onion and leek in the oil.
  2. Discard the woody ends of the asparagus and cut the rest of the into 1 inch/2 cm lengths. Keep the tips separate.
  3. Add the rice and salt and pepper to the onion and leek and stir gently, then add most of the stock and bring up to the boil. Turn heat to a simmer.
  4. After 5 minutes add the asparagus stems and mix in.
  5. After 5 more minutes add the asparagus tips and the broad beans and peas. You might need to add more stock at this point.
  6. Simmer for another 4-5 minutes, stirring gently until cooked.
  7. Stir in the soft cheese or fromage frais and turn off the heat straightaway.
  8. Serve with grated parmesan (optional).

This is a very tasty dish and makes a little asparagus go a long way!

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