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

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Main ingredients

Arborio
OR

Carnaroli
Asparagus
Scallions
Shallots
Peas
Butter
Stock
White Wine
Parmigiano Reggiano
Basil