Risotto Primavera - Fiver Feeds

Risotto Primavera

Primavera basically means ‘spring’ or in this case, spring vegetables. And risotto means, well, risotto, but you probably knew that already. Of course, it’s best to cook this dish when all its elements are in season, but that’s not always possible – we’ve opted to budget with a combination of fresh and frozen varieties so you get the best of both worlds.

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Risotto Primavera

Prep Time:

1hr 10mins

Serving:

Serves 4 People

Cost:

£1.12 per Person

Difficulty:

Medium

  • Ingredients

    1tbsp Olive Oil
    80g Unsalted Butter
    250g Bunch of Asparagus
    200g Frozen Broad Beans
    150g Petit Pois
    1 Onion Finely Chopped
    1 Garlic Clove Crushed
    3 Spring Onions Finely Sliced
    250g Arborio Rice
    1.5l Chicken or Vegetable Stock Made with Approximately 3 Stock Cubes
    100g Grana Padano Cheese Grated
    Salt
    Black Pepper

How to Cook

1. Thaw the broad beans and peas by running some warm water over them. Remove the shells from the broad beans and leave to one side.

2. Break the tough stems off the asparagus spears then chop the tips into 4cm lengths. Heat half the butter in a frying pan and cook the asparagus over a medium heat with a small amount of salt until lightly browned. Remove from the pan and keep to one side.

3. Make up the stock and keep in a large pan or stockpot on a low simmer.

4. In the same frying pan you cooked the asparagus in, add the olive oil and return to the heat. Fry the onion, spring onion and garlic with a little bit of salt until soft.

5. Add the Arborio rice and toss in the oil and onions for a minute or two until all the grains are coated. Put a couple of ladles of stock in the pan and stir until it is slowly absorbed into rice. Continue this process for about 15 minutes – gradually adding stock and stirring. The grains of rice should slowly swell.

6. When the rice is almost cooked – it should still have a slight crunch – add the peas, asparagus and broad beans to the risotto along with some more stock. Heat everything through and finish cooking the rice until you have a thick risotto consistency. They rice should not be completely soft, but still retain some bite and a nutty flavour. 

7. Remove from the heat and stir through the remaining butter and some freshly ground black pepper. Add some more salt if required then serve topped with the grated Grana Padano cheese.



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