Asparagus, mangetout and pinenut risotto with basil oil and roasted beetroot

Preparation info

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Appears in

The Café Paradiso Cookbook

The Café Paradiso Cookbook

By Denis Cotter

Published 1999

  • About

This is a very simple, summer risotto which might also include peas, broad beans or sugar snaps with, or instead of, the mangetout or asparagus. We usually serve risotto with a little oil or pesto and one or two other vegetables on the side, to add a variety of taste and texture; in this case the beetroot. A simple salad of lettuce leaves is a perfect partner too.