Risotto Primavera
Risotto Primavera is a delightful Italian dish that celebrates the fresh flavors of spring. Risotto Primavera translates to “spring risotto.”
Yield: 4 people
Calories: 390kcal
Equipment
- A blender
- A pan for warm stock
- A pan for risotto
Materials
For the Purée
- 1 1/2 cups Peas
- 1 cup baby Spinach
- 2 tbsp olive oil
- Salt and pepper to taste
For the Rice
- 5 cups chicken or veg stock
- 2 cups arborio rice
- 3 medium shallots small diced
- 5 garlic cloves finely diced
- 1/4 cup white wine
- 1/4 lb butter
- 1/2 cup Parmesan cheese more as needed
Garnishes
- 1/2 cup Peas
- Cup micro greens optional
- Chives chopped
Instructions
For the Purée (in a blender)
- Parboil the peas, for about 3 minutes in boiling water and blanch in ice bath
- Blend the peas, spinach, olive oil, salt & pepper, and broth (if needed), until smooth.
- Thin with stock if too thick
For the Risotto
- warm stock in a sauce pan
- Heat 2 tbsp olive oil
- Sauté shallots, and garlic in heated oil
- Put in rice, and toast lightly in the oil, garlic shallot mix
- Deglaze with white wine
- Slowly add warm stock and stir mixture with wooden spoon to start breaking down starches
- Continue adding stock until mixture is creamy
- Add purée, butter, and Parmesan cheese
- Make sure you have a cream consistency
- Garnish with hot and cold garnishes
Video
Nutrition
Serving: 0.5cup | Calories: 390kcal | Carbohydrates: 65g | Protein: 7.9g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Cholesterol: 30mg | Sodium: 110mg | Potassium: 203mg | Fiber: 1g | Sugar: 1g | Vitamin A: 72IU | Calcium: 150mg | Iron: 2mg