Name: Risotto Primavera (Spring vegetable risotto)
Yield: Serves 4
Cuisine: Italian
Ingredients: 60 g Parmesan, freshly grated; 100 g butter; 2 artichoke hearts, finely diced; 100 g green beans, cut into pieces; 2 litres boiling chicken or vegetable stock; 4 young carrots, finely diced; 1 onion, finely chopped; 50 g podded fresh peas; 2 celery stalks, finely diced; 400 g risotto rice; 50 g hop shoots (bruscandoli), optional; 12 asparagus tips; salt and pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio's Italia

By Antonio Carluccio

Published 2005

About

I had always assumed that Lombardy was the birthplace of risotto, but it is Veneto. There are hundreds of risottos in Venice and Veneto, many more than in Lombardy. One featuring the radicchio of Treviso is a favourite, but this risotto is made, with spring vegetables, as its name suggests, which gives it the flavour of new life.

Ingredients

1 onion, finely chopped
4 young carrots, finely diced
2 celery stalks, finely diced

Method

Have all the vegetables ready. Bring the stock to the boil in a pan and keep it at a low simmer.

Melt 50 g of the butter in a large pan and fry the onion until soft. Add the carrots and celery and cook for 5 minutes, then add the peas, green beans and artichokes. Stir over the heat briefly,