Risotto Alla Primavera
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 200 g rice, (risotto rice, e.. Arborio or Carnaroli)
- 2 teaspoons olive oil
- 1 small shallot (s)
- 1 piece (s) celery (approx. /8 a tuber)
- 1 large carrot (s)
- 1 small zucchini
- 10 stalks asparagus (Thai asparagus), alternatively approx. 4 stalks green asparagus
- 0.5 ½ bell pepper (s), red
- 80 ml white wine
- 500 ml vegetable stock, more if necessary
- 50 g parmesan, freshly rated
- 2 tablespoon butter
- 1 tablespoon parsley, freshly chopped
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel and finely chop the shallot. Cut the celery, carrots and zucchino into cubes approx. 5 mm. Peel the bell pepper (this is best done with a peeler) and dice it too. Cut the Thai asparagus into pieces approx. 2 cm long.
- Bring the broth to the boil and keep it warm. Heat olive oil in another saucepan and fry the shallots, carrots, bell peppers and celery for about 3 minutes. Add the rice and sweat until all the grains are evenly coated with oil and translucent. Deglaze with the white wine, let it boil down and add a little broth. Gradually add the broth over and over again and stir.
- After about 5 minutes, fold in the zucchini cubes and keep stirring. Add the Thai asparagus 8-10 minutes before the end of the cooking time (for me it takes 20-25 minutes).
- When the risotto has a nice creamy consistency and the grains are done but still a bit firm to the bite, add the parmesan and parsley and stir in the butter. Season with salt and pepper and serve.
- If you like, you can sprinkle freshly grated Parmesan on top of it at the table.
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