Risotto Primavera

Prep Time:

1 hour

Cook Time:

15 minutes

Serves:

See ingredients

I learnt to cook risotto while doing a stage in Milan during a very cold January. This version works well with spring vegetables as a vegetarian dish. Made simply with saffron, it can also be served with osso buco.

Ingredients

Rice per person – 75g as a main course or 50g as a side order
2 tbsp vegetable oil
1 medium onion finely chopped
1 bay leaf torn
1 tsp saffron strands, soaked in 1 tbsp warm water
125ml good white wine
1 litre boiling vegetable stock (see previous recipe)
1 bunch of asparagus
100g petit pois
100g shelled broad beans (if available)
2 vine tomatoes
2 tbsp basil shredded
2 tbsp chiffonade flat parsley
100g butter
100g grated Parmesan + 50g shaved parmesan
Sea salt & black pepper

Method

1 Cut the cores out of the tomatoes and make a shallow cross on the other side.
2 Blanch tomatoes in boiling water for 30–40 seconds.
3 Plunge into iced water and remove skins.
4 Dry on kitchen paper, remove seeds, cut into 1/2cm dice.
5 Cut woody ends off asparagus & discard, then cut into 4cm diamonds.
6 Meanwhile, cook the onions in the oil with the bay leaf over a low heat until soft.
7 Season with sea salt & pepper.
8 Add the wine and cook until syrupy on medium heat.
9 Add the rice and cook for 2-3 minutes stirring frequently.
10 Add 250ml vegetable stock and stir gently.
11 Continue adding approximately 150ml vegetable stock at a time. When you have 150ml left add the saffron, peas, broad beans, asparagus.
12 Make the risotto creamy by stirring in the butter.
13 Finally add grated parmesan cheese, basil, and parsley.
14 Plate up, add shaved parmesan.

Cook with Andy

Build your confidence with Italian flavours and technique in Andy’s hands-on beginner class. See the Introduction to Italian Cookery class at The Tree Inn and reserve your place.

Risotto Primavera