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
- 4 courgette flowers
- 2 egg whites
- 25g cornflour
- A splash of water
- 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
- 4 courgette flowers
- 2 egg whites
- 25g cornflour
- A splash of water
- 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.