Risotto of spring vegetables

Risotto of spring vegetables

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(6 ratings)

Ready in 50 minutes - 1 hour

More effort

Serves 4
Try Gordon Ramsay’s clever, shortcut way to make a fresh springtime risotto

Nutrition and extra info

  • Vegetarian

Nutrition:

  • kcal694
  • fat34g
  • saturates18g
  • carbs69g
  • sugars0g
  • fibre7g
  • protein28g
  • salt1.37g
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Ingredients

  • 300g carnaroli rice (risotto rice)
  • 150g Parmesan, in a wedge
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 20g fresh chives, finely snipped
  • 150g shelled broad bean (about 600g in their pods)
    Broad beans

    Broad bean

    braw-d be-en

    A member of the legume family, broad beans are pretty hardy and adaptable - they grow in most…

  • 150g asparagus spear
  • 200g shelled small pea (about 800g in their pods)
    Peas

    Peas

    p-ees

    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • fistfuls of ice cubes
  • 1 tsp vegetable stock powder, such as Marigold
  • 1 large shallot or 2 smaller ones, finely chopped
    Shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 3 large spring onion, trimmed and chopped
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 1 fat garlic clove, lightly crushed
  • 2 tbsp olive oil, plus extra to serve
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 50g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 125ml dry white wine
  • 2 tbsp mascarpone

Method

  1. Tip the rice into a pan of boiling, lightly salted water. Boil gently for 6 minutes then drain in a sieve. There should still be a white core in the centre of the grains. Spread the part-cooked rice on a clean tray, cool, then chill until you are ready to finish the risotto. If covered with cling film, the rice can be kept for up to 24 hours. Shave about 25g off the parmesan wedge and set aside for later. Finely grate the rest and save for use in Step 8.

  2. Blanch the broad beans for 1 minute in boiling water then drain and rinse them in a colander under cold water. Using your fingers, pop each bean from its skin. (Thawed frozen beans can be popped without blanching.)

  3. Trim the asparagus and cut the spears at an angle into lozenge shapes. Bring 1 litre of water to the boil in a large pan, add 1 tsp of sea salt, then the asparagus, shelled peas and beans. Return to a gentle boil and cook for 3 minutes. Meanwhile, put lots of ice cubes into a large bowl half filled with cold water.

  4. Drain the vegetables in a colander set over a bowl to catch and save the cooking water, then tip them straight into the bowl of iced water. When cold, drain again and set aside.

  5. Pour the saved vegetable water into a pan and whisk in the stock powder. When ready to finish the risotto, bring the stock to the boil and keep it on a simmer.

  6. In another large pan, gently sauté the shallot, spring onions and garlic in the 2 tablespoons of oil and half the butter for 3-5 minutes until softened. Stir in the wine and cook until reduced by half.

  7. Tip in the rice. Now add a ladle of boiling stock and stir until it is absorbed. Add the remaining stock, a ladle at a time, stirring until absorbed before you add more. This takes about 8 minutes, by which time the mixture should be slightly sloppy, not dry. You may not need all the stock. The rice is cooked when it is just softened and has a nice shiny glaze. Remove the garlic clove.

  8. Gently stir in the vegetables and remaining chives and return to a gentle simmer, adding a little extra stock if needed. Stir in the last of the butter, the grated parmesan and the mascarpone. Check the seasoning. Divide immediately between four warmed shallow bowls, drizzle over a little oil and scatter the parmesan shavings onto each serving.

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Comments (8)

warwickshirechris's picture

Have made this so many times I no longer need the recipe, needless to say it's really awesome. I no longer use fresh beans and peas but opt for frozen, it's still as good.

chutneyferret's picture
4

Really lovely risotto, beautiful flavours and creamy.

jasminespoerer's picture
5

Shelling all the broad beans was a bit of a faff but being able to prepare the different components before and then putting it together relatively quickly when you're ready to eat is a bonus.

Have made this twice, the second time I used philly instead of mascarpone instead and it was delicious.

mandinga's picture
2

I thought this was really average and boiling the rice first meant it didn't go creamy the way risotto normally does. I wouldn't make this again - there's far better risotto recipes on this website.

paddybolger's picture

very easy to make and delcious

annamh's picture
5

yum yum yum...i've never cooked risotto before and this was relatively easy, and absolutely delicious. If you want to cut out the fat and calories, Philidelphia light adds a creamy texture without the fat of the marscapone, plus you dont really need to use all the olive oil the recipie suggests.

thedaiz's picture

absolutley delicous! i didnt boil the rice before hand as i was making it last minute, and didnt use the garlic or mascapone as i felt it was flavoursom and creamy enough without. Definatley a firm favourite.

janebm's picture
5

Absolutely delicious! A fantastic technique to learn for making risotto ahead of time. Very good all year round using frozen peas & broad beans - although you must make sure you peel the broad beans. The parmesan wafers look really difficult but couldn't be easier.

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