Spring Risotto

This risotto is a great way to use up all the spring vegetables in your fridge. Seasoned to perfection, I love to make this dish for an easy Sunday meal.

Price range: €3.45 through €67.16

Bart Black Garlic Paste 95g	Quantity	€21.00
Aglione Garlic and Tomato Sauce 180 gr	Quantity	€5.00
Biona Organic Risotto Rice White 500g	Quantity	€17.00
Biona Organic Risotto Rice Mix Black Venus & White 500g	Quantity	€17.00
Aspall Organic White Wine Vinegar 350ml	Quantity	€9.00
Baxters Favourites Pea & Ham Soup 400g	Quantity	€7.00
Organico Asparagus Risotto 250g	Quantity	€18.00
Anchovy with Parsley 200 gr	Quantity	€9.00
Copeaux de Parmigiano Reggiano AOP lait cru 30% MG U SAVEURS, 60g	Quantity	€3.45
Baxters Favourites Potato & Leek Soup 415g	Quantity	€7.00
Alziari Provence Olive Oil Gift Box	Quantity	€67.16
Alziari Mini Olive Oil & Vinegar Sampler	Quantity	€10.24
Cacio e Pepe Risotto 250 gr	Quantity	€6.00
Beetroot and Barley Risotto	View products	Price range: €5.00 through €16.43
Beetroot and Barley Risotto	View products	Price range: €5.00 through €144.00
Beetroot and Barley Risotto	View products	Price range: €3.63 through €257.00
Agusti Torello Mata White Balsamic Vinegar	Quantity	€26.76
Aspall Sauvignon Blanc Wine Vinegar 350ml	Quantity	€12.00
Aspall Organic Balsamic Vinegar 350ml	Quantity	€17.00
Simple Zucchini Salad	View products	Price range: €5.00 through €67.16

CategoriesRecipes, Rice Meal

Step 1
Heat a large saucepan over medium heat. Add a tbsp olive oil, leek and garlic. Cook until soft, around 5 minutes.

Step 2
Add the risotto rice and cook for a minute. Pour in white wine and stir. Cook until the wine evaporates.

Step 3
Gradually add the vegetable stock, one cup at a time. Let the rice soak up the stock each time before adding more stock. Repeat this until the stock is finished or the rice is cooked.

Step 4
In a separate pan over medium heat, add a tbsp of olive oil and the zucchini, asparagus, and snow peas. Let cook for a couple of minutes until soft. If they start to burn, add a dash of water to the pan.

Step 5
Add the vegetables including the peas to the risotto and mix for a minute or so. Season and garnish with fresh herbs and parmigiano.

Spring Risotto

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