Risotto Primavera Recipe
peas, courgette, asparagus, chive, basil and mint
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Broth
In a saucepan, heat the vegetable broth over low heat and keep it warm throughout the cooking process.
- 2
Sauté Vegetables
In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent, about 3-4 minutes.
- 3
Cook the Rice
Add the Arborio rice to the skillet and stir for about 2 minutes until the rice is lightly toasted.
- 4
Add Broth Gradually
Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding more. Continue this process for about 15 minutes.
- 5
Add Vegetables
After 15 minutes, add the peas, courgette, and asparagus to the rice. Continue to add the broth as needed and stir until the rice is creamy and al dente, about 5-7 more minutes.
- 6
Finish the Risotto
Once the rice is cooked to your liking, remove the skillet from heat. Stir in the chives, basil, mint, and grated Parmesan cheese. Season with salt and black pepper to taste.
- 7
Serve
Serve the risotto warm, garnished with extra herbs and Parmesan if desired.