Spring Risotto

Name: Spring Risotto
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 Shallot; 75 g Butter or margarine; 300 g Risotto Rice; 1 l clear chicken stock (instant); 250 g green asparagus; 1 (approx. 300 g) large zucchini; 200 g Carrots; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 60 g Parmesan cheese; 4 Stem(s) Parsley

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 Shallot
75 g Butter or margarine
300 g Risotto Rice
1 l clear chicken stock (instant)
250 g green asparagus
1 (approx. 300 g) large zucchini
200 g Carrots
7-10 Tbsp Salt
7-10 Tbsp white pepper
60 g Parmesan cheese
4 Stem(s) Parsley

Directions

1
Peel and finely dice the shallot. Fry in 50 g hot fat until translucent. Add rice and fry until transparent while stirring. Pour in 1/4 litre stock and simmer at low heat in a closed pot until the liquid is absorbed.
2
Add the remaining stock little by little. Let the rice simmer for about 20 minutes. Cut off about 2 cm of the asparagus ends. Wash the asparagus, dab dry and slice diagonally. Clean, wash and cut the zucchini in half lengthwise.
3
Then cut into slices. Peel, wash and slice the carrots. Cook vegetables in remaining fat for about 5 minutes. Season with salt and pepper. Grate cheese finely. Add vegetables and cheese to the cooked rice, mix in and let it soak for 5 minutes.
4
Season to taste with salt and pepper. Wash parsley, dab dry and chop. Fold into the risotto.