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.
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.
