Name: Risotto Primavera
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves: 4
Ingredients: 2 tablespoon chopped mint; finely grated zest of 1 lemon; 100 ml (3½ fl oz) white vermouth or vegan white wine; 400 g (14 oz) arborio or carnaroli rice; 150 g (5½ oz) peas, fresh or frozen; 1.25 litres (44 fl oz/5 cups) vegetable stock; 4 heaped tablespoons vegan parmesan cheese, home-made or grated shop-bought; 4 shallots, finely chopped; 3 tablespoons olive oil, plus extra for drizzling; 250 g (9 oz) young asparagus spears, woody ends snapped off; 200 g (7 oz) shelled broad beans, fresh or frozen

Preparation info

Serves:
4

Difficulty
Easy
Ready in
45 min

Appears in

Easy Vegan

By Sue Quinn

Published 2015

About

No plate of food shouts springtime as deliciously as this one – although you can, of course, make it with frozen veg any time of the year. Good-quality stock is key so try to use home-made rather than ready-made.

Ingredients

1.25 litres (44 fl oz/5 cups) vegetable stock
250

Method

Bring the vegetable stock to a simmer in a large pan. Cut each asparagus spear into 4 pieces and add to the stock. Cook for 2 minutes, or until almost tender, then remove with a slotted spoon and set aside. Blanch the broad beans and peas in the same way. Remove and set aside with the asparagus. Keep

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Risotto Primavera

Ingredients

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