Risotto of spring vegetables

Risotto of spring vegetables

Risotto of spring vegetables

By BBC Good Food
Serves 4

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Details
  • Servings:   10
  • Calories:   286
  • Protein:   11g
  •  
  • Fiber:   4g
  • Sugar:   3g
  • Carb Total:   29g
  •  
  • Trans Fat:   1g
  • Saturated:   6g
  • Fat Total:   12g
  •  
  • Diet:   Balanced
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • italian
Comments
Ingredients
  • 300g carnaroli rice (risotto rice)
  • 150g parmesan, in a wedge
  • 20g fresh chives, finely snipped
  • 150g shelled broad bean (about 600g in their pods)
  • 150g asparagus spear
  • 200g shelled small pea (about 800g in their pods)
  • fistfuls of ice cubes
  • 1 tsp vegetable stock powder, such as Marigold
  • 1large shallot or 2 smaller ones, finely chopped
  • 3large spring onions, trimmed and chopped
  • 1fat garlic clove, lightly crushed
  • 2 tbsp olive oil, plus extra to serve
  • 50g butter
  • 125ml dry white wine
  • 2 tbsp mascarpone
Instructions

Risotto of spring vegetables serves 10 original recipe by BBC Good Food.

View original preparation instructions

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