Authentic Risotto primavera Recipe Veneto, Italy

Name: Risotto primavera
Prep time: 30 min
Cook time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 tbsp olive oil; 75g (5 tbsp) unsalted butter; ½ onion, very finely chopped; 1 celery stick, very finely chopped; 1 small carrot, very finely chopped; 1 garlic clove, crushed; 125g (4.4 oz) asparagus spears; 750 ml (3 cups) vegetable stock; 175g (6.2 oz) risotto rice, Arborio or Carnaroli; 50 ml (1/4 cup) dry white wine; 100g (3.5 oz) broad beans, skins removed; 75g (2.65 oz) peas (petits pois); 40g (1.4 oz) Parmesan (or similar hard cheese), finely grated; 1 mint sprig, leaves finely chopped; 1 dill sprig, finely chopped; 1 parsley sprig, leaves finely chopped; sea salt and freshly ground black pepper

JUMP TO RECIPE

We strongly advise you to read the cooking tips before jumping to the recipe though