Risotto primavera

Risotto primavera


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About this recipe: This wholesome risotto is packed with fresh vegetables.

Brenda Houghton

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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