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Spring Risotto
Preparation20 minutes
Cooking25 minutes

Spring Risotto


  • 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


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

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

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

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

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

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

7 Halfway through, add the vegetables.

8 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.

Cristel products used for the recipe

Sauté-pan with Lid - non-stick coating - Cristel USA
Sauté-pan with Lid - non-stick coating
Mutine Removable handle
24/01/2022 17:55:28