Felicity Cloake’s risotto primavera is a celebration of spring, combining fresh green vegetables with creamy rice. This dish is light enough for a spring lunch yet hearty enough for a chilly evening dinner, and works equally well as a starter or main course.
The Rice: Choosing the Best Variety
Arborio rice is the easiest to find in UK supermarkets, but carnaroli is preferred for its superior texture and creaminess. Vialone nano, a smaller grain, is popular in the Veneto for its firm bite. For this recipe, carnaroli offers the best balance of starch and creaminess, though arborio will suffice.
The Vegetables: Fresh Spring Produce
Spring vegetables vary by region and season. Asparagus is the star, complemented by fresh peas and young broad beans. Leeks add a mild onion flavor. Avoid overcooking; blanch vegetables separately and add them to the rice in the last five minutes to preserve their snap and sweetness.
The Stock: Homemade for Best Flavor
Commercial stocks often taste of celery. Make your own using the trimmings of asparagus, leeks, and pea and bean pods. Simmer for 30 minutes to extract maximum flavor, then strain and keep warm.
Herbs and Seasoning
Garlic is avoided in spring risotto; instead, use wet garlic or wild garlic if available. Mint, chives, or lemon zest add freshness. Lemon zest brings a promise of sunny days, enhancing the spring spirit.
The Fat: Butter for Richness
Butter is preferred over olive oil as it complements asparagus and provides a clean richness. At the end, beat in extra butter and grated pecorino romano for a creamy texture. Pecorino’s saltiness pairs perfectly with peas.
The Method: Step-by-Step
Start by blanching the vegetables in salted boiling water for 2-3 minutes, then cool in cold water. Use the vegetable trimmings to make a stock. Fry leeks in butter until soft, add rice and coat with butter. Deglaze with white wine, then add stock ladleful by ladleful, stirring until absorbed. Cook until rice is al dente (15-20 minutes). Finish with butter, cheese, and blanched vegetables. Cover and rest for 2 minutes before serving with fresh herbs and lemon zest.
No-Stir Method
If you prefer not to stir, after adding wine, pour in 475ml hot stock, cover, and simmer for 15 minutes. Add 150ml more stock, cook until tender, then finish as above.
Perfect Risotto Primavera Recipe
Prep: 15 minutes. Cook: 1 hour. Serves 4 as a starter or 2 as a main.
- 110g peas in pod (or 80g frozen)
- 225g broad beans in pod (or 80g frozen)
- 4 asparagus spears
- 1 leek
- 3 wet garlic cloves (optional)
- 3-4 tbsp butter
- 200g risotto rice (preferably carnaroli)
- 50ml white wine
- 25g pecorino (or Parmesan), finely grated
- Fresh mint, chives, or wild garlic for garnish
- ½ unwaxed lemon for zest (optional)
Bring a large pan of salted water to boil. Shell peas and beans, reserving pods. Snap woody ends off asparagus, keep trimmings. Blanch chopped asparagus and tips for 2 minutes, then add peas and beans for 1-2 minutes. Transfer to cold water. Add trimmings and pods to the cooking water with a garlic clove; simmer for 30 minutes. Strain and keep warm. In a wide pan, melt 2 tbsp butter, fry leek ribbons and sliced garlic until soft. Add rice, stir until translucent. Pour in wine, let absorb. Add stock ladleful by ladleful, stirring, until rice is almost done (15-20 minutes). Stir in remaining butter, cheese, and drained vegetables. Cover, rest 2 minutes, then stir. Adjust seasoning and loosen with stock if needed. Serve with herbs and lemon zest.
This risotto primavera sings of spring with its fresh, vibrant flavors. Enjoy it as a starter or main course, and feel free to adapt the vegetables to what’s in season near you.
