Risotto Primavera
Risotto goes well with so many different veggies – so why not make the most of asparagus season with this delicious recipe? For an extra flourish, sprinkle pine nuts on top just before serving.
- Recipe serves8
- Preparation Time15 min
- Cooking Time45 min
Ingredients
- 1.5l chicken or vegetable stock made from Knorr Stock Cube
- 2tbsps olive oil
- 4 slices of pancetta or smoked bacon, cut into small pieces
- 1 medium onion chopped fine
- 180g Arborio rice or other short grain rice
- 500g fresh or frozen peas, defrosted
- 2 bunches of green or white asparagus, peeled if necessary and cut into pieces
- Freshly grated Parmesan or Pecorino
- 100ml white wine
Method
- Make the stock and keep it warm over low heat. Sauté onion and bacon with olive oil in a large pot over medium heat for a few minutes until the onion becomes translucent.
- Add rice and cook for 2–3 minutes, stirring constantly. Add the wine and cook until all liquid is almost absorbed.
- Add stock mixture about 120ml at a time, stirring constantly until each portion is absorbed before adding the next. Together it should take about 20 minutes.
- Add green peas and asparagus and saute for 5 more minutes, stirring. Serve garnished with shaved Parmesan.
