Fresh Risotto Primavera

Updated: Jun 22, 2020

The ultimate in spring flavours, vibrant colours. A modern twist on a classic.

With petits pois, white asparagus, lemon, thyme and of course parmesan.

Risotto is really a labour of love, not a hurried dish, there are several stages to a fabulous risotto; a beautiful dish made with care whilst sipping an excellent glass or two of Viognier!

A general rule of thumb the liquid to rice ratio is 100g of rice per person with 500ml of stock, so you can scale up or down as you wish.



Here's how......




Ingredients

200g risotto rice

1 small onion finely chopped

1 litre good quality vegetable stock

Large sprig thyme

Zest from ½ lemon

Juice from ½ lemon

100ml white wine

120g petits pois

3 spring onions finely chopped

10 fine white or green asparagus

2 garlic cloves

Good glug of olive oil

50g parmesan

Knob butter


Method

1. Prepare the stock and keep on the hob with a ladle handy.

2. Sautee gently garlic and onion in a good glug of olive oil

3. Add rice and ‘toast’ gently fry for a couple of minutes

4. Add thyme and zest

5. Add wine, it will really bubble up.

6. Add ladles of stock incrementally as the rice absorbs. Don’t rush this, it takes a while.

7. Keep trying grains of rice, it should have a small bite to it (al dente)

8. Add peas, stir through on a low heat and add chopped asparagus.

9. When you’re ready to serve add a knob of butter and a really good grating of parmesan, stir through then sprinkle with chopped spring onion.

Serve with extra parmesan shavings and my delicious fougasse bread!

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