Risotto Primavera Spring Risotto Ingredients (serves 4) F• 3 carrots • 1 bunch of asparagus • fresh peas • 3 shallots • 4 cups of rice
• 1 glass of white wine • 1.5 litre vegetable broth • 4 tbs grated parmesan • salt to taste • peperoncino to taste
Sautè in 6 tbs olive oil all of the roughly chopped vegetables for about 10 minutes on a medium flame. Then add the rice and toast for about 2 minutes in the vegetables. Add the wine and let evaporate for around 3 minutes. Add a generous pinch of salt, and now it is time to start adding the broth (make sure it is boiling!). Add the broth bit by bit and the rice will take about 20 minutes to be done. Now remove from the flame, add the grated parmesan and, if you like, a small knob of butter to give it a creamy taste. Lightly stir, cover and leave for 2 minutes before serving.