🥘 Carole’s Risotto Primavera 🇮🇹…

🥘  1 pan  🍽 Serves 4   🛒 12 ingredients ⏱ 45 minutes £5

Spring vegetable risotto celebrates new life in the garden and this variation on the traditional Venetian recipe is delicious and easy to make.

Ingredients:

• 1/2 a red onion, finely chopped
• 2 sticks celery, finely chopped
• 1/2 leek, finely chopped
• 6 green beans, chopped in 1 centimetre lengths
• 400g risotto rice
• white wine
• chicken stock cube
• 100g butter
• olive oil
• 60g Parmesan or Parmigiano Reggiano, grated
• Single cream
• 12 asparagus spears, chopped

Step by step:

Step 1

Add a large knob of butter to a pan and sauté the red onion, celery, beans and asparagus adding more oil and butter as necessary.

Step 2

Add the rice, stir well and add white wine to taste. Start adding the stock a ladle full at a time and keep cooking on a low heat, stirring occasionally until all the stock is absorbed.

Step 3

Season with black pepper, stir through the cream and Parmesan or Parmigiano Reggiano.

Dress with sage leaves or parsley and serve.

​Adapted from favourite Italian cookbook Antonio Carluccio’s Italia (2005 Quadrille). See More: HERE

Tips:

Use your favourite vegetables and what you have to hand. We didn’t have any carrots, but they are in the usual recipe.

Use leftovers go make arancini > HERE