Pasta & Risotto
Italian Spring Risotto (Risotto Primavera)
Spring is the perfect time for fresh asparagus, which shines in this Italian risotto. This recipe combines green asparagus, peas, courgette and carrot with creamy rice and Parmesan. The result is a colourful and fragrant dish that will delight any vegetable lover.
Prep: 20 min
Cook: 20 min
Servings: 5
Energy: 564 kcal per serving
Method
01.
First, make the stock: snap the woody ends off the asparagus and add them to the vegetable stock along with other vegetables of your choice (such as carrot and parsley).…
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