Risotto Primavera

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

Spring Vegetable Risotto

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

“I had always assumed that Lombardy was the birthplace of risotto, but it is Veneto. There are hundreds of risottos in Venice. This one is made with spring vegetables, as its name suggests, which gives it the flavour of new life.”

Ingredients

1 onion, finely chopped
4 carrots, finely diced
2 celery stalks, trimmed and finely diced

Europe
Italy
Main course
Gluten-free
Lombardy
Venice
Mediterranean
Spring

Method

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

Melt 50g 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, then add the rice and stir to coat with the butter.

Ladle by ladle, add the boiling stock,