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Primavera Risotto (aka Spring Risotto)

Primavera Risotto


  • 8oz  Asparagus, washed, ends snapped off and sliced into 1 inch pieces
  • 1lb   Fava Beans, shelled
  • 6 cups Vegetable or Chicken Stock, heated on the stove
  • 4 oz Butter  
  • One Bunch Scallions, washed trimmed and finely chopped – keep white separate
  • 1lb Arborio Rice (or Basmati if you don’t have any on hand)
  • 1 cup White Wine
  • 4oz Hard Italian Style Cheese


  1. Bring a large pan of water to the boil and drop the Asparagus and shelled Favas into it.  Cook for two minutes, then drain and set aside.
  2. Melt half the butter in a heavy based pan turn in the Scallion white flesh and cook gently for a couple of minutes. 
  3. Add the rice, stir well to coat with the butter and stir in the wine, let it bubble up, evaporate and be absorbed. 
  4. Start adding the hot stock, one ladle at a time, allowing each to be absorbed before adding the next, stirring constantly. 
  5. Add the prepared vegetables and the Scallion Greens with the final ladle of stock.  By this time the rice should be tender but a little chewy. 
  6. If you like it softer add a little more hot stock.  When all the stock is absorbed, take off the heat and beat in the remaining butter and the Parmesan.  Season to taste.
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