Risotto Primavera


Any spring green vegetables you like – look out for wild garlic leaves, good quality frozen petit pois, sugar snap peas (finely chopped), baby spinach leaves

250g Arborio Rice

1 onion finely chopped

1 clove garlic

A splash of dry white wine

1 litre good quality vegetable stock (make your own if you have time!)

Olive Oil


Finely chopped parsley


Heat a splash of olive oil, add chopped onion and garlic and sauté gently till translucent.

Add rice and stir till coated.  Add white wine and allow to reduce slightly, then start adding the stock a ladle at a time.  Keep adding stock until it is all absorbed, throw in the vegetables at the last minute so they keep their crunch and colour , make sure the rice is still al dente.

Take off the heat, mix in a knob of butter, grated Parmesan if desired (or an Italian vegetarian hard cheese alternative), and a tablespoon of parsley. Serve with rocket salad on top.

Feeds: 2 Adults and 2 small children as a main course