Spring risotto

  • 10 mins preparation
  • 35 mins cooking
  • Serves 4
  • Print


Spring risotto
  • 4 cup vegetable stock
  • 2 cup water
  • 1 1/2 tablespoon olive oil
  • 70 gram cold butter, cubed
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 2 zucchinis, grated
  • 3 teaspoon fresh thyme leaves
  • 1 cup dry white wine
  • 2 cup arborio rice
  • 1 bunch asparagus spears, trimmed and cut into bite-size pieces
  • 1 1/2 cup fresh or frozen peas
  • 1 cup finely grated parmesan, plus extra to serve
  • sea salt and cracked black pepper


Spring risotto
  • 1
    In medium saucepan, bring stock and water to simmer. In large saucepan, heat oil and half the butter over medium to high heat. Add onion, garlic, zucchini and thyme to pot; cook for 8 mins. Add rice and cook for 2 mins, stirring to coat each grain with the buttery pan juices.
  • 2
    Add wine to rice and cook for 2 mins to burn off alcohol. Add hot stock a ladle or two at a time. Stir regularly. When each lot of stock is absorbed, add another, and stir. When there's about 1 1/2 cups stock left, about 17 mins cooking. Add asparagus spears and peas. Continue to cook for further 5 mins.
  • 3
    Once all stock has been added and rice cooked, remove from heat and stir through parmesan and remaining butter. Season with sea salt and pepper to taste. Spoon into serving bowls and top with a little extra parmesan.