Risotto primavera

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• James Berry

  31 March 2009

  James Berry rated and commented on this recipe

  

  Pretty good with nice fresh flavours, I added a little parmasan and garlic on top of the ingredients stated.

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• Cooking in Dublin

  01 April 2009

  Cooking in Dublin rated and commented on this recipe

  

  I cooked this on Monday night and it was a big hit, everyone loved it! I added herbs de provence to get it some extra flavour.

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• teenie19

  01 April 2009

  teenie19 commented on this recipe

  Easy recipe but quite bland. I added parmesan. I also used a wee bit more arborio rice than it stated and less courgettes.

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• sw77

  03 April 2009

  sw77 rated and commented on this recipe

  

  Bit tasteless ....

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• Rog

  02 May 2009

  Rog rated and commented on this recipe

  

  I added a glass of white wine in place of the first ladle of stock. When that had almost evaporated I started adding the stock. I guessed it was going to be rather bland so I also added dried herbs and parmesan - the end result was pretty good.

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• Emma

  31 October 2009

  Emma rated and commented on this recipe

  

  I added sweetcorn for even more colour, very tasty and easy to make!

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• Big Cook

  29 June 2010

  Big Cook rated and commented on this recipe

  

  This is a very good way to make courgettes taste good. I added a couple of cloves of garlic crushed a minute before adding the rice. Also 1 tbs of herbs de provence, some grated parmesan and to give it a new twist, some chopped sausages which I had grilled while the main dish was cooking. I will certainly be doing this again soon.

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• plotholder

  29 June 2011

  plotholder rated and commented on this recipe

  

  I added elephant garlic, used just one courgette and had fresh peas and young broad beans from the allotment and didn't have any carrots. It's the fresh young veg that make this recipe. It's the first time I've used elephant garlic. It's milder than real garlic, so it doesn't overwhelm the young veg.

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• AFC

  27 April 2013

  AFC rated and commented on this recipe

  

  Light and tasty - I used pearl barley instead of arborio rice, and I also added parmesan. Would definitely make it again for a light lunch/dinner

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Ingredients

• 600ml vegetable stock
• olive oil
• 1 small onion , diced
• 1 large carrot , peeled and diced
• 150g 2 medium courgettes , diced
• 150g arborio rice
• 50g frozen peas
• 4 spring onions , chopped

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 30 minutes

Ingredients

• 600ml vegetable stock
• olive oil
• 1 small onion , diced
• 1 large carrot , peeled and diced
• 150g 2 medium courgettes , diced
• 150g arborio rice
• 50g frozen peas
• 4 spring onions , chopped

Per serving

390 kcalories, protein 11.6g, carbohydrate 71.5g, fat 8.3 g, saturated fat 1.2g, fibre 5.6g, salt 2.62 g

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