Ultimate risotto primavera

Name: Ultimate risotto primavera
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: Serves 4
Cuisine: italian
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

4.70 (13)

⏱ 70 mins 🍽 Serves 4 🌶 italian ✅ Easy 🏷 Main course

This classic Italian risotto primavera celebrates spring vegetables. The method involves toasting Carnaroli rice before gradually adding stock to achieve a creamy texture. Fresh broad beans, peas and asparagus are added during cooking, and the finished dish is enriched with butter and Parmesan. It serves four people as a main course, snack or starter.

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

Method

For fresh broad beans, boil them for 1 min, drain and cool, then peel off the skins. If using frozen beans, simply thaw and peel. Finely chop the shallots, spring onions and garlic. Remove the woody ends from the asparagus and discard them. Cut each asparagus spear into four diagonal slices. Place the stock in another pan and bring it to a gentle simmer.
Warm the oil and half the butter in a wide, heavy pan. Add the chopped shallots, spring onions and garlic, cooking for 3-4 mins until soft and translucent, stirring frequently. Add the rice, stirring with a wooden spoon for a few mins to toast it until hot but not coloured. Once the rice sizzles, pour in the wine and stir for about a min until it evaporates.
Set a timer for 20 mins (the stock addition takes 18-20 mins). Add 1 1/2 ladles of simmering stock. Stir continuously until the liquid is absorbed, scraping the pan sides. Keep adding a ladleful of stock each time the previous one is absorbed. Adding too much stock at once reduces creaminess. The rice will signal when it needs more by sighing, and a spoon drawn across the pan base should leave a clear line.
After 14 mins, stir the beans and peas into the rice and season. Simultaneously, add the asparagus to the simmering stock for 4 mins, then remove it with a slotted spoon and mix into the rice. Begin tasting the rice. it should be tender with a slight central bite and the risotto creamy. Overcooking makes it mushy. Continue adding stock and stirring until done (some stock may remain). Remove from the heat, stir in half the Parmesan and the remaining butter plus a splash of stock. Cover the pan and leave to rest for 3 mins. Serve with the remaining Parmesan.

Nutrition (per serving)

Calories702 kcal

Fat30 g

Saturates16 g

Carbs82 g

Fibre7 g

Protein26 g

Sodium800 mg

Salt2 g

Recipe details

Skill levelEasy

CategoryMain course

Cuisineitalian

DietVegetarian