Risotto Primavera
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Risotto Primavera

Course: Italian Kitchen, Vegetarian Recipes
Servings

1

servings
Prep time

15

minutes
Cooking time

15

minutes
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


Directions

  • 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!