Ingredients

  • 50g Butter
  • 200g Risotto Rice
  • 100g petit pois
  • 4 spring onions, sliced
  • 200g broad beans
  • 300g asparagus, sliced
  • 1 shallot, peeled and diced
  • 1 clove of garlic chopped
  • 500ml veg stock
  • 50g mascarpone
  • 100ml white wine
  • 25g Parmesan or vegetarian alternative, grated
For the deep-fried courgette flowers:
  • 4 courgette flowers
  • 2 egg whites
  • 25g cornflour
  • A splash of water
To garnish:
  • Pea shoots

Method

Place a pan over a medium heat and add the butter. When the butter has melted add the garlic, shallot, rice, stir and cook for a couple of minutes so the ingredients are coated in butter, then add the wine and ¾ of the stock.

Bring this to the boil and allow it to simmer for 15 minutes until it thickens a little. Season.

To finish the risotto, add the peas, broad beans, asparagus, mascarpone and Parmesan (or vegetarian alternative), adding more stock if needed.

For the deep-fried courgette flowers, preheat a deep fat fryer to 180°C.

Mix the egg, flour and water together to form a batter.  Dip the flowers into the batter and deep fry for about a minute then drain.

To serve your Primavera Risotto with Deep-Fried Courgette Flowers spoon the risotto into bowls top with the deep-fried courgette flowers and garnish with pea shoots.

Ingredients

  • 50g Butter
  • 200g Risotto Rice
  • 100g petit pois
  • 4 spring onions, sliced
  • 200g broad beans
  • 300g asparagus, sliced
  • 1 shallot, peeled and diced
  • 1 clove of garlic chopped
  • 500ml veg stock
  • 50g mascarpone
  • 100ml white wine
  • 25g Parmesan or vegetarian alternative, grated
For the deep-fried courgette flowers:
  • 4 courgette flowers
  • 2 egg whites
  • 25g cornflour
  • A splash of water
To garnish:
  • Pea shoots

Method

Place a pan over a medium heat and add the butter. When the butter has melted add the garlic, shallot, rice, stir and cook for a couple of minutes so the ingredients are coated in butter, then add the wine and ¾ of the stock.

Bring this to the boil and allow it to simmer for 15 minutes until it thickens a little. Season.

To finish the risotto, add the peas, broad beans, asparagus, mascarpone and Parmesan (or vegetarian alternative), adding more stock if needed.

For the deep-fried courgette flowers, preheat a deep fat fryer to 180°C.

Mix the egg, flour and water together to form a batter.  Dip the flowers into the batter and deep fry for about a minute then drain.

To serve your Primavera Risotto with Deep-Fried Courgette Flowers spoon the risotto into bowls top with the deep-fried courgette flowers and garnish with pea shoots.