Spring Vegetable Risotto

    45 minutes

    In Spring I like to take whatever vegetables are available and create a fresh risotto, the recipe changes each season and based on what is available.


    Northern Territory, Australia
    1 person made this

    Serves: 4 

    • 1 litre chicken stock
    • 1 teaspoon dried thyme leaves
    • 50g butter
    • 2 tablespoons olive oil
    • 2 chicken breasts, diced
    • 1 brown onion, diced
    • 1 cups alborio rice
    • 1/2 glass white wine
    • 2 sticks celery, diced
    • 2 cups diced spring vegetables
    • 40g Parmesan, grated

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. In a small saucepan add the chicken stock and thyme then bring to a simmer.
    2. In a large saucepan add the butter and olive oil then heat over a gentle moderate heat. Add the chicken, when white all over add the onion then cook until becoming transparent.
    3. To the chicken add the rice and stir, when it has absorbed the butter and oil then add the wine. When the wine is absorbed add the chicken stock a ladle at a time, stirring after each ladle until absorbed.
    4. When about half the chicken stock is gone add any firm vegetables like celery and carrots. Continue adding the chicken stock.
    5. When the rice is soft and the chicken stock gone stir in and gentle vegetables like peas and asparagus and cook gently for a few minutes. Stir through the Parmesan.

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    Reviews in English (1)


    So simple and healthy. Will definitely make again.  -  03 Mar 2015