Search

Risotto Primavera

(2 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
Risotto primavera
Risotto primavera
  • Serves: 4

  • Skill level: Easy peasy

Woman's Weekly recipe The rice should be creamy but with a slight bite to it - try this recipe and make the perfect risotto with broad beans and peas.

Ingredients

  • 30g(1oz) butter
  • 1 tbsp light olive oil
  • 1 onion, peeled and sliced
  • 6 spring onions, sliced
  • 1 clove garlic, peeled and crushed
  • 1.25 litres (2 pints) hot vegetable stock
  • 300g (10oz) risotto rice
  • 100ml (3½fl oz) dry white wine
  • 200g (7oz) shelled broad beans
  • 200g (7oz) shelled peas
  • 250g bunch of asparagus, woody parts of the stalk removed and each spear cut into three pieces
  • 45g (1½oz) Parmesan cheese, shaved or grated
  • Salt and ground black pepper

Woman's Weekly cookery editor Sue McMahon says: Broad beans are shelled before cooking, and if you want an even greener bean, you can peel each one, as we have, which makes the beans taste sweeter and more tender.

Method

  1. In a heavy, wide pan, heat half the butter and the olive oil. Add the onion, spring onion and garlic, and sauté gently until they are softened.
  2. Pour the stock into a pan and bring to the boil. Reduce to a simmer and keep hot for adding to the rice.
  3. Add the rice to the pan containing the onion mixture, stirring around and coating in the oil. When the rice begins to go translucent around the edges, add the white wine and stir until it has all absorbed.
  4. Add the stock, ladle by ladle, while stirring continuously to prevent rice sticking to the pan.
  5. When three-quarters of the stock has been absorbed, add the broad beans and peas. At the same time, drop the asparagus pieces into the remaining stock and cook for 2 mins. Remove them from the stock and add to the rice.
  6. Taste the rice - it should be creamy but the grains should have a slight bite to them. If the rice is not ready, continue adding stock and tasting, but don't overcook as rice will turn mushy.
  7. When the rice is cooked, remove from the heat and add half the Parmesan and the rest of the butter. Cover risotto with a lid and leave it to rest for 3 mins.
  8. Adjust seasoning if required and serve immediately with the rest of the Parmesan. (Not suitable for freezing).

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 531(kcal)
  • Fat 15.0g
  • Saturates 7.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 3
(2 ratings)

Your comments

comments powered by Disqus

FREE Newsletter

Subscribe to Essentials

Subscribe from only £21.99