Risotto Primavera with asparagus | Philips Chef Recipes
Servings 4 persons
Preparation time 10 minutes
Cooking time: 35 minutes
Ingredients
- 1 litre of vegetable or chicken stock, preferably organic
- 1 bunch of asparagus
- 100 grams of frozen broad beans
- 1 tablespoon of olive oil
- 40 grams of unsalted butter
- 1 small onion, peeled and halved
- 2 sticks of celery, trimmed
- 300 grams of risotto rice
- 125 millilitres of white wine
- 100 grams of frozen petit pois
- 1 small bunch of fresh mint, leaves picked and finely chopped
- zest and juice of 1 lemon
- 20 grams of freshly grated Parmesan cheese
- sea salt and freshly ground black pepper
- extra virgin olive oil
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