Risotto Alla Primavera


Serves 4

2 shallots, diced
2 cloves garlic, minced 
3 tablespoons good quality olive oil 
60 grams butter, diced 
1.5 litres vegetable stock, hot 
350 grams Arborio Rice 
150 ml white wine
100 grams green peas 
50 grams sugar snap peas 
150 grams asparagus, sliced into 2 inch pieces 
80 grams Tenderstem broccoli
½ a leek, diced 
2 spring onions, sliced finely
1 lemon, zested & juiced 
2 bay leaves 
100 grams parmesan cheese, grated 
Handful of parsley, chopped 
Handful of mint, chopped 
Sea salt & freshly cracked pepper


Heat the vegetable stock & keep warm on the hob. 

Heat the olive oil in a large sauce pot & add the shallots, leeks, spring onion, b leaf & garlic. Season with salt & pepper. Cook for 4-5 minutes on medium heat until soft & translucent. Add a knob of butter & the rice. Mix the rice to coat evenly in the butter mixture, cook for 2 more minutes.  Try not to colour the rice. Add the wine & reduce by ½. 

Slowly start adding the vegetable stock, a ladle at a time, stirring slowly to allow the rice to absorb the stock. Once the stock has been absorbed add another ladle. Continue to do this until all the stock has been used. This process should take no more than 14 minutes. 

Add the peas, asparagus, tenderstem & snap peas. Continue to cook the risotto for 5 more minutes. Remove from the heat. Stir in the remaining butter, parmesan cheese, herbs & lemon juice. 

Mix well & check the seasoning, Adjust to your liking. The risotto should be creamy & the grain of rice still have a slight bite to them, “Al Dente”. 

Serve with extra grated parmesan & your favourite crisp green salad