Risotto primavera

    1 hour 10 min

    This wholesome risotto is packed with fresh vegetables.

    1 person made this

    Serves: 4 

    • 1.2 litres (2 pints) vegetable stock
    • 10-12 strands saffron
    • 2 tablespoons olive oil
    • 175 g (6 oz) carrots, diced
    • 2 cloves garlic, crushed
    • 200 g (7 oz) leeks, halved lengthways then sliced into half-moons
    • 225 g (8 oz) risotto rice, such as arborio
    • 125 g (4½ oz) asparagus spears, chopped into 2 cm (¾ in) lengths
    • 125 g (4½ oz) green beans, chopped into 2 cm (¾ in) lengths
    • 125 g (4½ oz) peas, defrosted if frozen
    • 4 tablespoons chopped fresh herbs, such as chives, dill, flat-leaved parsley and tarragon
    • 50 g (1¾ oz) Parmesan cheese, grated
    • Salt and black pepper

    Prep:25min  ›  Cook:45min  ›  Ready in:1hr10min 

    1. Warm the stock, then add the saffron and leave it to infuse for 10 minutes. Meanwhile, heat the oil in a large frying pan and fry the carrots, garlic and leeks over a low heat for 10 minutes, until they are softened but not coloured.
    2. Bring the stock to simmering point. Meanwhile, add the rice to the vegetables and stir for 1 minute or until the grains are glossy.
    3. Keep the stock simmering and add a ladleful to the rice. Stir continuously until it has been absorbed. Continue adding the stock a ladleful at a time, and stirring, for 15 minutes.
    4. Add the asparagus, beans and peas to the rice and continue stirring and adding stock for a further 15-20 minutes until the rice and vegetables are tender.
    5. Remove the pan from the heat and stir in the herbs and Parmesan, then cover and leave to rest for 5 minutes. Season to taste and serve.

    Parmesan cheese

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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