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Risotto Primavera
- Serves
6
- Difficulty
Easy
By Rose Gray and Ruth Rogers
Published 1995
As these vegetables are so young, we add half of them at the very end to emphasise the fresh taste of spring
Ingredients
225 g 8 oz - sea salt and freshly grou
Method
Cut off the tips of the asparagus, and chop the spears and the beans into 2.5 cm (1 in) pieces. Pod the peas.
Cut the zucchini, lengthways into four, and slice to the same size as the green beans.
Take half the vegetables, and blanch in plenty of boiling salted water.
Heat the Chicken Stock, and check for seasoning.
In a large heavy-bottomed saucepan cook the oni
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