Risotto primavera

Welcome the first day of spring with this light and fresh risotto primavera.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a large saucepan, heat olive oil and 2/3 of the butter, then add the onion, carrot, celery, and garlic. Cook over a low flame for approximately 10 minutes, until soft, stirring from time to time.

Step 2

Remove the woody ends from the asparagus and diagonally slice it into 4 cm (1.6-inch) pieces.

Step 3

In another saucepan, bring the broth to a simmer.

Step 4

Add the rice to the softened vegetables and stir to coat, then cook for a few minutes. Next, pour in the wine and continue to mix for a minute or two until the liquid evaporates.

Step 5

Add the stock, a ladle at a time, all the while stirring. When you are just about to finish with adding the broth, add the beans and the peas, then season with salt and pepper.

Step 6

Add the asparagus slices into the remaining stock, cook until al dente, then remove from the liquid and add to the rice.

Step 7

Continue to cook until all of the liquid is absorbed and the rice is al dente.

Step 8

Remove from the heat and stir in 25g (0.9 oz) of cheese and the rest of the butter. Cover the pan with a lid, leave for 5 minutes, then stir in the herbs.

Step 9

Place onto warmed plates, sprinkle with the remaining cheese, and serve.

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