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Vegetarian Spring Vegetable Risotto Recipe

Celebrate longer and sunnier days with this risotto. Feel free to include any spring vegetables and herbs locally available to you. The secret technique here is not to boil, overcook or even steam the vegetables, but simply braise them. This way, you retain the vibrant colour, crunchiness and all the fresh tastes so characteristic of spring vegetables. That's what makes this spring vegetable risotto utterly delicious and so special !

Customer Rating:
5.0 (1 votes)

Posted by: michael
On:

Cuisine

Italian

Time

30 - 60 mins

Skill Level

Newbie

Serves

4

Courses etc.

Main Courses
Side dishes

You will need

IngredientAdd
about 250g asparagus

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100g sugar snap peas

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250g fresh peas

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1 onion, finely chopped OR More products
2 shallots, finely chopped More products
2 cloves garlic, crushed (ideally new season garlic) More products
50g organic butter Available only in our Edinburgh shops More products
2 Tbsp extra virgin olive oil

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250g organic brown risotto rice OR More products
250g organic white risotto rice OR More products
250g organic white Arborio and organic black Venus risotto rice mix More products
a small glass (1/2 cup or 125ml) dry white wine

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1 litre homemade vegetarian bouillon OR
2 Tbsp vegetable bouillon powder More products
a small handful of one or a couple of spring herbs of your choice, chopped :
wild garlic

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fresh tarragon

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fresh mint More products
fresh chives

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fresh parsley

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fresh coriander

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sorrel
about 50g parmesan-style vegetarian hard cheese

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freshly ground black pepper to taste More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

  • Start by preparing your vegetables. Cut the asparagus at an angle, into 1/2 to 1inch pieces (or about 2 cm) long, keeping the asparagus tips aside. Cut the sugar snap peas, at an angle too, in sections of about the same size for really pretty green lozenges. Shell the fresh peas.
  • Bring the homemade vegetarian stock to the boil. Alternatively, dissolve the vegetable bouillon powder in a litre of boiling water. Leave the pan on medium heat to keep the stock hot.
  • Heat 25g butter and 1 Tbsp olive oil in a large saucepan. Add the asparagus (but not the tips) and stir fry for about 3 minutes. Add the sugar snap peas, fresh peas and asparagus tips, put the lid on and allow to braise on low to medium heat for 2 minutes. Remove the vegetables form the saucepan and reserve for later.
  • Heat the remaining 25g butter and 1 Tbsp olive oil in the same saucepan. Stir-fry the chopped onion or shallot and crushed garlic on medium heat for about 5 minutes.
  • Add the rice and cook on medium heat for about 3 minutes, until the outside of the grains start to turn translucent. Stir continuously to prevent the rice from burning.
  • Turn up the heat a little and add the wine. Cook, still stirring throughout, until almost all the wine has been absorbed.
  • Now start adding the stock, a ladle or cup at a time, stirring throughout and waiting for the previous addition to be almost completely absorbed before adding more liquid. Turn the heat back to a gently simmer. You might or might not use all of the bouillon. If the rice needs more liquid at the end, you can add some boiling water.
  • When the rice is soft, stir in the reserved vegetables, the fresh herbs and freshly grated vegetarian parmesan.
  • Mix well, season with freshly ground black pepper to taste and serve hot.

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