Spring Risotto with Green Vegetables, Arugula Pesto, and Pecorino
Equipment
- knife
- Cutting board
- grater
Ingredients
- 300 g Arborio rice
- 300 g green asparagus tips
- 100 g snow peas
- 100 g fresh fava beans
- 2 spring onions
- Homemade arugula pesto
- 100 g pecorino cheese
- 750 ml dry white wine
- 75 g chopped onion
- 50 g butter
- 1 liter vegetable or chicken broth
- 50 g grated Parmesan cheese
- Salt
- Freshly ground black pepper
- Olive oil
Optional:
- saffron
Instructions
- Prepare the arugula pesto using herb oil preferably.
- In a large skillet, heat half of the butter and sauté the chopped onions until translucent.
- Meanwhile, warm the broth in a separate saucepan.
- Add the Arborio rice to the skillet with onions and cook, stirring constantly until the rice becomes translucent.
- Pour in the white wine, and saffron if using, and let it reduce until mostly evaporated.
- Begin adding the warm broth, about one-tenth at a time, stirring constantly and allowing the rice to absorb the liquid before adding more.
- Continue this process until the rice is ‘al dente’, cooked but still firm to the bite.
- Stir in the remaining butter, grated Parmesan cheese, and season with salt and pepper to taste.
- Trim about 2 cm from the bottom of the asparagus spears.
- Blanch each vegetable separately in boiling water until tender-crisp, then drain and toss them with a little olive oil.
- Mix the cooked risotto with the arugula pesto.
- Divide the risotto among serving plates, top with the mixed green vegetables, and garnish with shaved pecorino cheese.
- Adjust seasoning with salt and pepper if necessary.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this dish with a crisp and refreshing white wine such as Pinot Grigio or Sauvignon Blanc to complement the vibrant flavors of the green vegetables and the richness of the cheese.Nutritional Information
Calories: 700 kcal | Carbohydrates: 80 g | Protein: 15 g | Fat: 25 g | Sugar: 3 g
