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Spring Risotto With Herbs

This risotto with grated Parmesan and lots of fresh herbs and vegetables is a deeply satisfying dish


Posted: 21 September 2011
by Junior

Risotto by Maxine Clark (Ryland Peters & Small, £14.99) contains more than 50 authentic Italian risottos, such as wild mushroom, and some new ideas including mozzarella and sun-blushed tomato with basil. This Spring Risotto is one of my favourites. 

Spring Risotto With Herbs

Serves 4

Ingredients

1.5 litres (23/4 pints) hot vegetable stock or chicken stock 
125g (41/2oz) unsalted butter
6 spring onions, finely chopped
2 garlic cloves, crushed
150g (51/2oz) carrots, cubed 
400g (14oz) risotto rice
100g (31/2oz) asparagus spears, cut into 2cm lengths
100g (31/2oz) fine green beans, cut into 2cm lengths
100g (31/2oz) fresh or frozen peas (thawed if frozen)
Sea salt and fresh black pepper
6 tbsps chopped mixed fresh herbs, such as chives, dill, flat-leaf parsley and mint
50g (13/4oz) freshly grated Parmesan, plus extra to serve

Method

Put the stock in a saucepan and gently simmer. Melt half the butter in a large saucepan and add the spring onions, garlic and carrots. Cook gently for 5 minutes until the onions are soft and translucent but not browned. Stir in the rice until well coated with the butter and heated through. Begin adding the stock, a large ladleful at a time, stirring gently until each ladle has almost been absorbed by the rice. The risotto should be kept at a bare simmer throughout cooking, so don’t let the rice dry out – add more stock as necessary. After 10 minutes, add the asparagus, beans and peas and cook until the vegetables and the rice is tender and creamy, but the grains still firm (this should take 15–20 minutes, depending on the type of rice used). Taste and season well with salt and pepper and stir in the remaining butter, the herbs and the Parmesan. Cover and let it rest for a couple of minutes so the risotto can relax, then serve immediately with plenty of freshly grated Parmesan. 


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