Risotto is so easily adaptable, you can change the flavours according to the season. Risotto Primavera is delicious and light, with peas and courgette.
For a richer risotto recipe, try this Chicken and Wild Mushroom Risotto
Ingredients
Method
- Sauté the onion and leek in the oil for 5-6 minutes, until soft.
- Add the garlic and rice and cook, stirring, for 2 minutes, until the rice turns translucent around the edges.
- Add a ladleful of the hot stock and cook gently, stirring frequently, until the stock has been absorbed then add another ladleful and cook, stirring frequently until the stock has been absorbed.
- Continue to add stock and stir in this way for 20-25 minutes, until the rice is tender and not chalky in the centre if you bite into a grain.
- Meanwhile, melt the butter in a large frying pan and sauté the courgettes until softened and slightly golden at the edges.
- When the rice is just cooked, add the Parmesan and peas and leave to stand, covered
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