Happy belated Easter! Solal and I don’t really celebrate Easter but we LOVE what comes with it: the extra-long weekend!
4-day weekends are the best and you know what’s even better? We’re doing it all over again next weekend for Anzac Day! Except it’ll only be three days, but hey, I can’t really complain about that. Better than nothing, right?
Winter is coming to Australia (#gameofthronesrocks) but we certainly couldn’t tell this weekend. The weather was glorious and felt just like spring, hence this Spring Risotto also known as Risotto Primavera, made with asparagus and green peas!
If you think “Risotto Primavera” sounds horribly complicated and like a lot of work, well…you’re mistaken! True, this elegant vegetarian risotto is not a 5-minute meal but it’s pretty easy! And I should add…so worth the effort!
Remember this post I made a few months ago on how to make a creamy restaurant-like risotto? It’s basically the same technique and recipe I used for this Risotto Primavera except I added asparagus and green peas instead of mushrooms.
The key for a delectable risotto primavera is to follow these 5 golden rules:
– Have all the ingredients ready when you begin. No chopping or measuring while making your risotto primavera.
– Never leave your risotto primavera unattended. Treat it like your 2-year-old.
– Add stock one cup at a time. No, you don’t want to drown your spring risotto.
– Keep stirring. You can take a few breaks, just don’t go do a load of laundry, alright?
– Serve your risotto primavera straight away. Leftovers will taste good but a lot less creamy.
Have fun in the kitchen!
If you tried this Risotto Primavera, don’t forget to rate the risotto recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!
Spring Risotto (Risotto Primavera)
This simple Spring Risotto aka. Risotto Primavera is the Italian way to celebrate spring vegetables – with a creamy vegetarian risotto with asparagus and baby peas as the star ingredients.
For the spring veggies
- 1 cup frozen baby peas
- 1 tsp olive oil
- 2 bunches asparagus tough ends removed and roughly chopped
For the risotto
- 1 large onion chopped
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 1/2 cups Arborio rice
- 1/3 cup white wine
- 4 cups chicken stock
- 3 tbsp butter
- 2/3 cup Parmesan cheese grated
- parsley for garnish
For the veggies:
Cook baby peas in boiling water according to package direction. Drain and set aside.
Heat one teaspoon of olive oil in a skillet over medium heat and cook asparagus about 3 minutes or until cooked through (but still slightly crunchy).
For the risotto:
In a large skillet, cook chopped onion with olive oil and a pinch of salt, about 2 minutes, on medium-low heat.
Add rice and cook until translucent, stirring often about 1 minute. Don’t let it brown. Deglaze with wine and stir.
Add 1/2 to 1 cup chicken stock and stir to incorporate. Cook until liquid is almost absorbed, stirring constantly. Repeat until there’s no stock left and rice is fully cooked.
Remove from heat. Add butter and stir to incorporate. Add parmesan and stir again.
Add cooked veggies and incorporate gently (you don't want your peas to turn into a mush!)
The key for a successful risotto is to follow those 5 golden rules:
- Have all the ingredients ready when you begin
- Never leave your risotto unattended
- Add stock one cup at a time
- Keep stirring
- Serve your risotto straight away.
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Click on the link or picture to see the recipe