Risotto Primavera
I googled the meaning of ‘primavera’ last night. It translates as “early spring”. Using my limited Italian skills, I always thought it meant ‘first green’ because green is the colour that bursts in Spring! Meh, it works either way, because this Risotto Primavera is spring in a bowl!
Bright and fresh and full of my favourite spring vegetable – asparagus!
If you’re a fan of competitive cooking shows like me, you’ll know that risotto is often considered a cursed dish, but surely that’s only if you’re making it in bulk, under pressure and on camera!
Forget about the score card and give this green beauty a go. It will put a Spring in your step! Sorry…
Serves 4
1 x leek
80g butter
1 cup arborio rice
½ cup dry white wine
1L chicken stock; warm
Large bunch asparagus (approx. 15 spears); cut into 2cm pieces
2 cups frozen peas
1 cup finely grated parmesan
Zest of 2 small lemons
Juice of one lemon
S&P
Mint to serve
Wash the leek well and discard the really tough green bit. Finely slice into half moons.
Heat a large heavy based saucepan on a medium heat.
Add 50g of butter and allow to melt.
Add the leeks and sauté until soft (5-ish minutes). Stir often.
Turn the heat up a little bit and add the rice. Stir well and allow a minute or two to get shiny in the butter.
Add the wine, stir and allow to burn off, for a minute or so.
Turn the heat back down to low and add a ladle of warm chicken stock.
This is the part that requires some patience – continue to add the stock a ladle at a time. I stir well then let it simmer away for a few minutes, then stir again. You just need to keep an eye on it, stir often and add another ladle of stock before the last one is completely absorbed.
When you’ve added all but the last ladle or two of stock, check that the rice is almost done (not crunchy, but also not goopy!).
Add the asparagus and peas. Stir and allow to cook for 2-3 minutes.
Turn off the heat and add the remaining butter, the parmesan and the lemon zest and juice, as well as a good grinding of black pepper. Stir well.
Put the lid on the pot and leave to sit for 3 minutes.
Check seasoning. Add salt if needed.
Serve with mint and a sprinkling of parmesan.
Spring Greens!