Risotto Primavera
A vibrant spring-inspired Italian rice dish that combines creamy Arborio rice with fresh seasonal vegetables like asparagus, peas, carrots, and zucchini.
Nutrition
Calories: 315kcalCarbohydrates: 50gProtein: 8gFat: 6gSaturated Fat: 2gSodium: 250mgPotassium: 400mgFiber: 4gSugar: 4g
Ingredients
- 200 g arborio rice
- 600 ml vegetable stock
- 50 ml white wine
- 1 small onion
- 1 clove garlic
- 1 small courgette
- A handful of sugar snap peas
- 3 baby corn
- 5 asparagus tips
- A few spinach leaves
- 1 tbsp soft goat's cheese
- Mixed herbs and black pepper to season
Instructions
- Preheat the oven to 180oC and line a baking tray with foil.
- Finely dice the onion and crush the garlic. Put both in a large saucepan with a little olive oil.
- Dice the rest of the vegetables, except the asparagus tips - leave these wholes.
- Put the veg (except asparagus tips) onto the baking tray and drizzle with a little olive oil and sprinkle with a few mixed herbs. Put into the oven and roast for about 10-12 mins.
- Saute the onion and garlic until just softened, then add the rice to the pan. Stir so that the rice becomes coated in the oil. When the rice just begins to sizzle, add the wine and stir until the wine evaporates.
- Begin to add the stock, a small amount at a time. You can use a ladle to ensure you don't put too much in at once. Let the stock simmer, but not boil and stir from time to time until it is absorbed into the rice. Then add the next ladleful of stock, and continue to stir.
- After 10 mins, take the veg out of the oven. Add the diced veg to the risotto and stir in.
- Put the asparagus tips into the oven to roast - about 8 mins.
- When all the stock has been absorbed (after about 20 mins), stir in a few spinach leaves and the goat's cheese. Season with the black pepper and mixed herbs, then remove from the heat.
- Allow to rest for a minute or two, then serve with the roasted asparagus tips on top.
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