Risotto primavera
40 g butter2 thin leeks, trimmed and sliced1 small onion, chopped3 cloves garlic, crushed200 g Arborio rice100 ml dry vermouth or white wineApprox. 1¼ litre hot vegetable stockLarge handful torn spinach leaves100 g tiny zucchini, sliced250 g cooked and...
40 g butter
2 thin leeks, trimmed and sliced
1 small onion, chopped
3 cloves garlic, crushed
200 g Arborio rice
100 ml dry vermouth or white wine
Approx. 1¼ litre hot vegetable stock
Large handful torn spinach leaves
100 g tiny zucchini, sliced
250 g cooked and skinned broad beans
4 tbsps crème fraîche
90 g grated Parmesan
Salt and ground black pepper
Parmesan shavings to serve
Heat the butter in a large sauté or deep-frying pan, add the leeks, onion and garlic and cook, stirring gently for a few minutes. Add the rice and stir to coat with the butter, then pour in the vermouth, raise the heat and let it bubble until it has evaporated.
Lower the heat to medium and add the hot stock, about 250 ml at a time, stirring occasionally until the stock is nearly all absorbed and the rice is tender, but still quite ‘soupy’, using more stock if necessary.
Add the spinach and zucchini to the rice and cook for two minutes. Stir the crème fraîche, Parmesan and beans into the rice and season well with salt and a good grinding of black pepper. Cook for a minute more, then serve in warm bowls, sprinkled with Parmesan shavings. (Serves 4)