The BBC Good Food logo
Ultimate risotto primavera

Ultimate risotto primavera

By
A star rating of 5 out of 5.9 ratingsRate
loading...
Magazine subscription – choose a brand-new cookbook from Jamie Oliver, Mary Berry and Nadiya Hussain
  • Preparation and cooking time
    • Cook: -
    • Ready in 1 hour 10 minutes
  • Easy
  • Serves 4

We consulted no less than three great Italian cooks to come up with this classic spring vegetable risotto

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal702
fat30g
saturates16g
carbs82g
sugars0g
fibre7g
protein26g
salt2g
Advertisement

Ingredients

  • 200g shelled broad beans 800g/1lb 12oz in the pod)
  • 4 medium shallots
  • 3 spring onions , trimmed
  • 1 small garlic clove
  • 250g bunch asparagus
  • 1.3l good quality chicken or vegetable stock, preferably homemade
  • 1 tbsp olive oil
  • 85g butter
  • 350g Carnaroli rice (or Arborio or Vialone)
  • 100ml dry white wine
  • 140g shelled peas
  • 100g parmesan or vegetarian alternative, finely grated

Method

  • STEP 1

    If using fresh broad beans, drop them into boiling water, leave for 1 min, then drain and cool under cold water. Peel off the skins. For frozen beans, just thaw, then peel. Chop the shallots, spring onions and garlic as finely as you possibly can. Snap the woody bases from the asparagus spears and discard. Slice each spear into 4 diagonal pieces. Pour the stock into a separate pan and bring to a simmer.

  • STEP 2

    Heat the oil and half the butter in a heavy, wide pan. Tip in the shallots, spring onions and garlic and cook for 3-4 mins until soft and see-through, but not brown, stirring often. With the heat on medium, add the rice and keep it moving with a wooden spoon for a few mins so it gets toasted, but not coloured, and very hot. Once it starts to hiss and sizzle, pour in the wine. Keep stirring for about a min until the wine has evaporated.

  • STEP 3

    Put the timer on for 20 mins (it takes 18-20 mins to add the stock), now add 11⁄2 ladles of stock, letting it simmer, not boil. Keep stirring until all the liquid is absorbed, scraping the sides of the pan to catch any stray bits of rice. Continue to stir and add a ladleful of stock once the previous amount has been absorbed. (If you add too much stock at a time the risotto won’t be as creamy.) The rice tells you when it needs more stock. You will hear it sigh and when you pull a spoon across the bottom of the pan it should leave a clear line

  • STEP 4

    After 14 mins add the beans and peas to the rice with some seasoning. At the same time, drop the asparagus into the stock and let it simmer for 4 mins, then lift out with a slotted spoon and add to the rice. Start tasting the rice now too – when done it should be softened, but with a bit of bite in the centre, almost chewy, and the risotto creamy – overcooking just makes it mushy. Continue adding stock and stirring until done (you may have a little stock left). Take the pan off the heat, add half the parmesan and the rest of the butter plus a splash of stock to keep everything moist. Put the lid on the pan and leave for 3 mins to rest. Serve with the remaining parmesan.

Goes well with

Recipe from Good Food magazine, May 2005

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.9 ratings
Advertisement
Advertisement
Advertisement

Sponsored content