This feel-good Risotto Primavera is a winner at our place. The healthy dose of nutrients from the fresh spring vegetables combined with the creamy, velvety bite of well-cooked risotto leads to instant comfort and satisfaction.

It’s so easy to get into a recipe rut but with meals like this Risotto Primavera in your arsenal, saved for just the right moment, you’ll willingly put down that takeaway menu. Saddle up for a balanced but hearty meal with this easy recipe by Le Creuset.

Equipment

Ingredients

  • 2 bunches spring onions, trimmed
  • 150g young carrots, trimmed and scraped clean
  • 1 litre chicken or vegetable stock
  • 200g sugar snap peas
  • 200g green peas
  • 90g butter
  • 225g risotto rice, such as Arborio or Carnaroli
  • 4 tbsp dry white wine or white vermouth
  • 50g parmesan cheese, finely grated
  • The leaves from 15g bunch fresh mint, finely shredded
  • 4 tbsp crème fraîche, to serve
  • 25g pea shoots or small watercress
  • Salt and freshly ground white pepper, to garnish

Instructions

  1. Thinly slice the spring onions, separating the white part from the green. Cut the carrots diagonally into 1cm thick slices and then bring the stock to the boil in a saucepan and keep hot over a low heat.
  2. Drop the sugar snap peas and carrots into a pan of boiling salted water, bring back to the boil and add the peas. Cook for 1 minute then drain. Refresh under cold water then pop open and halve the sugar snaps to expose the peas. Set to one side.
  3. Melt 65g of the butter in the non-stick pan, add the white spring onions and cook gently for 1 minute. Add the rice, then stir to coat all the grains in the butter and cook for 1 minute.
  4. Add the white wine and simmer, stirring until it has been absorbed. Add a large ladleful of hot stock and simmer, stirring until it has all been absorbed before adding another. Continue like this, stirring all the time, until the rice is creamy but still with a little bite to it. This should take about 25 minutes. You might not need to use all the stock.
  5. After the risotto has been cooking for 23 minutes, stir in the green spring onion tops with the last addition of stock and cook for 2 minutes more. Stir in the carrots, sugar snap peas, shelled peas and parmesan cheese and cook for a minute or two to heat them through.

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Summary
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Recipe Name
Risotto Primavera (Spring Vegetable Risotto)
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