Risotto primavera

Serves: 4

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Total Time: 30

Prep Time: 5

Cook Time: 25

• 4 tablespoon(s) olive oil
• 2 tablespoon(s) butter
• 1 small onion, finely chopped
• 400 gram(s) risotto rice
• 2 clove(s) garlic, crushed
• 250 ml dry white wine
• 1.5 liter(s) (2 1/2pt) boiling, good vegetable stock
• 100 gram(s) (3 1/2oz) peas
• 200 gram(s) fresh broad beans, shelled
• 200 gram(s) asparagus tips
• 6  baby carrots, thinly sliced
• 100 gram(s) (3 1/2oz) Parmesan cheese, grated

Method

1. Gently heat the oil and butter. Add the onion and stir for 1-2 minutes, then stir in the risotto rice and crushed garlic.
2. Stir in the wine until absorbed. Add the hot stock, one ladleful at a time, stirring until the liquid is absorbed before adding the next.
3. Prior to adding the last ladleful of stock, stir in the vegetables and continue to stir until all the liquid is absorbed and the rice is tender, but slightly firm to the bite. Season and remove from heat. Stir in the cheese and serve. Photographs Peter Cassidy; food and styling Sunil Vijayakar

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