Perfect Primavera: Spring In My Step, Spring In My Risotto

Published March 28, 2014 by The Feminist

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By golly, don’t you just love it when the sun shines? I mean, what’s not to love? Those sunbeams shining through branches of trees and the first spring warmth in beautiful harmony with a refreshing breeze…

Sigh. The sunny start of spring is making me very optimistic! I almost feel the urge to touch the flowers, dance in the grass and sing with the birds! (If only I could do that without people looking at me as if I were completely bonkers.)

However, to spare you all some traumatized ears, I won’t be bursting into song. Instead, I will cook something delicious; something reminiscent of this beautiful sunny day.  Sounds good, huh? 😉

This risotto primavera is what spring is all about: fresh, tasty and vibrant. It’s a classic combination of green asparagus and peas, a flavour combination that always sweeps me of my feet in all its simplicity and freshness. The creamy and unctuous texture of the rice balances so well with these tender yet crunchy veg and the basil highlights the green colour palette oh so beautifully. It’s almost like a Van Gogh painting, ready to be eaten…

Risotto with Green Asparagus, Leek, peas and Basil

Ingredients (serves 3)

  • 250gr Arborio rice
  • 1 onion, finely chopped
  • 1 clove of garlic, minced
  • 1 glass of white wine
  • Vegetable stock
  • 9 large green asparagus
  • 2 leeks, finely sliced
  • 200gr frozen peas
  • 100gr parmesan cheese
  • Lots of fresh basil

Method:

  1. Clean the green asparagus and steam them until just al dente. Cut them into approx. 2cm chunks. Set aside.
  2. Heat a tablespoon of olive oil in a large pan and sauté the garlic and onion until soft. Add the rice and let it fry for a couple of minutes.
  3. Pour in the white wine and let it simmer until the rice has absorbed almost all the liquid.
  4. Stir in the leeks and add a ladleful of stock. Stir frequently until the stock is fully absorbed. Continue this process, adding the stock one ladleful at a time.
  5. Once your risotto rice is almost tender, stir in the frozen peas and the al dente asparagus and cook for a further 5 minutes.
  6. Season to taste with pepper and parmesan cheese and finally stir in lots of fresh basil.

 

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7 comments on “Perfect Primavera: Spring In My Step, Spring In My Risotto

  • Yay, I am so glad that you’re getting some better weather over there! Spring has finally arrived 🙂 Your risotto is a gorgeous celebration of Springtime in every sense of the word. Deliciously healthy. I’d devour a whole plate of this (particularly as it’s raining and cold here at the moment, Autumn has truly arrived) xx

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