Spring Risotto

Spring Risotto

Preparation time: 20 min
Cooking time: 25 min
Serves 6



  • 12 oz arborio rice
  • 3 fl oz white wine
  • 4 cups vegetable stock
  • 1 onion, thinly sliced
  • 3 oz peas
  • 1/2 bunch green asparagus
  • 3 purple artichoke
  • 2 oz Parmesan
  • 1 oz butter
  • 1 tbsp olive oil



Retrieve the artichoke heart with a knife, then slice in half.

Remove the little spikes along the stems of the asparagus, then cut into half-inch pieces.

Heat the pan to 2/3 of the maximum power of your stove with a tablespoon of oil; then sweat the onions.

Add the rice until translucent, for 2 or 3 minutes, then pour white wine.

Add vegetable stock to cover the rice and lower the heat to 1/3 of the maximum power. Stir continuously.

Once the rice has absorbed the vegetable stock, repeat this operation for 15 to 20 minutes.

Halfway through, add the vegetables.

Once cooked, add the Parmesan and butter, and adjust seasoning to taste.

Tip: You can pre-cook the risotto for 10 minutes then complete the rest of the recipe.


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