Risotto Primavera
The best spring recipe, with all the fresh seasonal vegetables such as asparagus, peas and new broad beans. An ancient recipe from my grandmother to color the table in the spring months.
- 200 gr net of asparagus
- 150 gr net of fresh peas
- 150 gr net of new beans
- 350 gr of Carnaroli or Arborio rice
- Carrot
- 100 gr of onion
- 2 spoons of oil
- 40 gr of parmesan
- 20 gr of butter
- salt
- Pepper
For the broth:
- 2 liters of water
- Celery
- half a carrot
- Half onion
- Spring vegetable scraps
- salt
PROCEDURE: HOW TO MAKE A PERFECT SPRING RISOTTO
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First clean the asparagus by removing the hardest parts and cut them into rounds. Set the tips aside for later;
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The broad beans must be cleaned and the peas shelled
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Cut the carrots and onion
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After cutting all the vegetables, sauté: two spoons in the pan and add the onion and carrot, sauté for 5 minutes;
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Add the vegetables and cook for another 5 minutes
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Toast the rice with the vegetables for a couple of minutes and then pour in the white wine
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Add the filtered broth so that it is even with the rice, about 3 ladles
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Lower the heat and from time to time when we see that it is drying, add more broth
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Cooking lasts 18 minutes from this moment and 5 minutes before we will put the asparagus tips having a different cooking
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Two minutes before, add the salt, pepper and, with the heat off, the butter and parmesan
