Risotto alla Primavera

Name: Risotto alla Primavera (Spring Vegetable Risotto)
Yield: Serves 6
Cuisine: Italian
Ingredients: 4 tablespoons unsalted butter; ¼ cup dry white wine; 2½ cups carnaroli rice; 3 young, tender zucchini, with their flowers if possible, roughly chopped; 3 to 4 tablespoons fresh peas, podded; a handful of fine green beans, trimmed; 12 young asparagus spears; 3 very small florets fresh sprouting broccoli, roughly chopped; 3 baby carrots, roughly chopped; sea salt and freshly ground pepper; 3 heaping tablespoons freshly grated Grana Padano cheese; 6 cups simmering vegetable or light chicken broth; 2 plump scallions, chopped fine

Spring Vegetable Risotto

Preparation info

Serves
6

Difficulty
Easy

Appears in

Classic Italian Cooking

By Valentina Harris

Published 2008

About

This risotto depends upon the quality of the vegetables used in order to deliver the delicious, fresh, light taste which is so typical of this dish. Make sure you use tender, sweet vegetables that are packed with flavor. All the vegetables need to be chopped to about the same size as the peas.

Ingredients

4 tablespoons unsalted butter
2 plump scallions, chopped fine
a handful

Europe
Italy
Side dish
Vegetarian
Gluten-free
Mediterranean

Method

Melt half the butter in a large saucepan. Add the vegetables and gently fry for about 8 to 10 minutes. Add the rice and stir to coat with the butter and vegetables.
Add the wine and stir for 1 minute to evaporate the alcohol. Begin to add the hot broth one ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding more. The ric