Primavera risotto
You may not be aware that a traditional risotto doesn’t require any dairy as the result should be creamy enough if you make it properly.
Fava beans purée will give the super creamy texture you’re all expecting!
Ingredients
Directions
Step 1
Prepare the broth, and get the veggies ready:
- chop the asparagus into small pieces, keeping the tender ends intact, and sauté for a few minutes in a bit of olive oil,
- soak the fava beans, peas and mange-tout in boiling water,
- clean the agretti,
- mince the onion and garlic.
Step 2
Heat olive oil in a large skillet and sauté the onion and garlic for a few minutes on medium heat.
Step 3
When they get golden, pour in the rice and stir until it get transparent.
Step 4
Add the wine and wait until absorbed.
Step 5
Add a paddle of stock. Simmer for 20-25mn, stirring and adding stock gradually as it gets absorbed.
Step 6
At the very end, combine with the pieces of asparagus, fava beans purée, peas, mange-tout and agretti.
Step 7
Decorate with the asparagus tender ends and serve immediately with freshly cracked black pepper.
