Valentina's Risotto Primavera

The Method

Cut the courgettes into small cubes.  Blanche the broad beans in boiling water for 30 seconds, drain and remove the skins.

Bring 1 litre of vegetable stock to the boil and leave to simmer.

Heat a frying pan, pour in 2 tablespoons of the oil, add the courgette cubes and cook for about 6 minutes until they soften but retain their colour.  Add the skinned broad beans and peas, sautee for a minute.  Season and set aside.

In a heavy-based saucepan put 2 tablespoons of oil and a knob of butter and heat for a minute, add the finely chopped shallot and cook until softened but not coloured.  Add the rice, 'toast' it until every grain of rice is coated in oil - this will only take 30-40 seconds.  Do not allow the rice to brown.  Add the wine and let it evaporate.

Now add the boiling stock slowly, ladle by ladle, stirring in between each ladle until the liquid is absorbed by the rice.  Continue until the rice is cooked - this should take about 18 minutes.  Two minutes before the risotto is ready, add the cooked vegetables and stir.  Remove the pan from the heat.  Add 80g of the grated cheese, a knob of butter and stir vigorously so that the cheese melts and the rice becomes fluffy and creamy.  Add a tablespoon or two of pesto to taste, stir.  Taste, and if you think it needs it, add the rest of the cheese.  Add a handful of toasted pine nuts and serve.

Alternatively, instead of the pesto you could add the finely grated zest of an unwaxed lemon and the juice of half a lemon. 

Watch Valentina making Risotto Primavera on our YouTube channel. 

Vital Statistics

The Ingredients