John Myers
Risotto Alla Primavera
The perfect risotto alla primavera recipe with a picture and simple step-by-step instructions.
- 1 Big onion
- 1 Clove of garlic large
- 1 Zucchini small
- 200 g Carrots
- 100 g Fresh mushrooms
- 2 tbsp Olive oil
- 200 g Arborio risotto rice
- 0,25 l Semi-Dry white wine
- 500 ml Granulated poultry broth
- 100 g Freshly grated Parmesan
- 150 g Peas, frozen goods if possible
- Salt and pepper
- 1 tbsp Butter
- Peel and finely chop the onion and garlic. Wash the zucchini and remove the ends, peel the carrots. Cut both into small cubes. Wash and clean the mushrooms and cut in half or leaf depending on the size.
- Heat the oil in a large saucepan and fry the carrots, zucchini and mushrooms in it. Add onion and garlic and fry until translucent. Add the rice and cook until translucent. Gradually fill up with white wine and stock. Stir constantly over low heat and cook for approx. 25 minutes.
- Just before the end of the cooking time, add the peas to the risotto. Stir in the Parmesan and butter. Then season with salt and pepper if necessary. Arrange the risotto and sprinkle with a little coarse colored pepper.
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