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Risotto Primavera Recipe

4 from 1 vote
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Prep Time 15 mins
Cook Time 15 mins
Total Time 1 hr 10 mins
Course Italian Kitchen, Vegetarian Recipes
Servings 1 servings
Calories 160 kcal

Ingredients
  

  • 300g of Arborio rice
  • 200g of asparagus
  • 50g of Parmesan
  • 80g of Stracciatella or Mozzarella
  • A bunch of parsley
  • 2 shallots
  • 1 glass of dry white wine
  • 1L of vegetable stock
  • Butter, Olive oil, Chili flakes, Salt and Pepper

Instructions
 

  • Heat the oil and butter in a wide pan. Tip in 1 shallot and cook for 3-4 mins until soft and see-through, stirring often. With the heat on medium, add the rice and keep it moving for a few mins. Once it starts to hiss and sizzle, pour in the wine. Keep stirring for about a min until the wine has evaporated.
  • Add the vegetable stock little by little. Keep stirring until all the liquid is absorbed.
  • Add the asparagus cream (in mixer asparagus cooked with 1 shallot + parsley).
  • Add the Parmesan and Stracciatella.
  • Ready!

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