Green spring risotto

Green spring risotto

INGREDIENTS

  • Risotto rice
  • Green asparagus
  • Edamame beans
  • Snap peas
  • Vegetable stock
  • Shallot
  • Flat parsley
  • Parmesan cheese
  • Spring onion
  • Olive oil 
  • Butter
  • Salt & pepper

RECIPE

  • Cut a shallot into small pieces and cook it in a pan with butter on medium heat. Cook until translucent
  • Add the rice to this pan and stir until the butter is evenly distributed over the rice
  • Deglaze the rice with a small glass of wine and lower the heat. Let this simmer until the alcohol has evaporated
  • In another pan, heat up some vegetable stock. Gradually add this stock to the rice. Once you add some stock, let it simmer until almost everything has soaked up/evaporated and add more stock. Keep tasting to see if the rice is cooked
  • Cut the asparagus, and snow peas into small pieces. Add this to the risotto for the last 5 min
  • Heat up the frozen edamame beans and take out the pods. Add these to the rice as well
  • Grate some parmesan cheese and add it to the risotto once the rice is cooked. Add some freshly ground pepper, a small piece of butter and a squeeze of lime juice. Top everything off with some spring onion and flat parsley
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