Risotto Primavera

Preparation info
  • Serves


    • Difficulty


Appears in

By Rose Gray and Ruth Rogers

Published 1995

  • About

As these vegetables are so young, we add half of them at the very end to emphasise the fresh taste of spring


  • 225 g (8 oz) each of asparagus, peas, green beans and zucchini
  • sea salt and freshly grou


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