Sunday, 8 May 2011

Risotto Primavera

This is a recipe full of all my favourite vegetables. They also happen to be a friend of mine's favourites too, so I made this for her for dinner one night. It is really quick and easy to make, is packed with delicious seasonal vegetables and is healthy to boot. I added a little truffle oil for a hint of luxury, but it is still delicious without.


Ingredients (serves 4):
150g risotto rice
2 shallots
3 cloves garlic
4 chestnut mushrooms
100g broad beans
100g green beans
100g asparagus spears
150g chargrilled artichoke hearts
1 litre vegetable stock
125ml white wine
50g grated parmesan
1 tsp truffle oil
salt and pepper

Method:
Before you start, peel and finely chop the shallots, slice the mushrooms, chop the artichoke hearts in half, remove the woody ends from the asparagus, chop the beans in half and peel the garlic. In a large, heavy-bottomed frying pan, add a little oil then gently fry the shallots until soft. Add the garlic and mushrooms, then once the mushrooms are cooked, add the risotto rice and fry for a further minute.

Pour in two thirds of the chicken stock and stir so the liquid is evenly distributed. As the liquid is absorbed, stir only very occasionally, to prevent the risotto sticking. While the risotto is cooking, blanch the broad beans, asparagus and green beans and set aside for now. Once most of the liquid is gone, add the white wine and a little more stock and continue to simmer until almost all the liquid is gone. Taste the risotto to see how far off done it is - it should be nearly ready, then add as much of the remaining stock as you deem necessary. Add the rest of the vegetables - broad beans, artichoke, asparagus and green beans and cook for a couple of minutes before stirring in the parmesan and truffle oil. 

Spoon onto warm plates and serve immediately. I love this with a little drizzle of chilli oil and a green salad.

2 comments:

  1. I just wanted to say, this blog is great. It inspires me to leave the easy freezer > oven > mouth option behind.

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  2. Thank you Melanie! Sometimes I'll make double the amount and freeze half for those days when cooking doesn't appeal. Cheaper and healthier than ready meals too.

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