Risotto primavera
Instructions
Cook the rice for about 20 minutes in a saucepan with 1 l of boiling salted water.
Clean and peel the asparagus, carrots and turnips and cut all vegetables into small pieces.
Saute sliced shallots in a pan with melted butter, for 2-3 minutes on very low heat; Add sugar, vegetables and wet with vegetable broth.
Simmer without lid for 15-20 minutes, adjusting the heat so the broth from evaporating a little and boiled vegetables remain and become shiny.
In the last three minutes of cooking add the spring onions, then add the rice al dente.
Let flavor over heat, sprinkle with ground white pepper and serve immediately.
Ingredients and dosing for 4 persons
- 200 g of long grain rice
- 400 g of green asparagus
- 400 g of new carrots with their leaves
- 300 g of rape
- 1 shallot
- 30 g of butter
- 1/2 tablespoon of sugar
- 30 cl of vegetable broth
- 300 g of spring onions
- White pepper