Risotto Primavera

• 4 cups vegetable stock
• 1 red onion, chopped
• 2 garlic cloves, crushed
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 cup risotto rice, do not rinse
• 3 tablespoons dry white wine
• 115 g asparagus spears, sliced and blanched (substitute with green beans if you want)
• 2 young carrots, sliced and blanched
• 34 cup button mushroom
• salt & freshly ground black pepper
• 50 g parmesan cheese, grated, to serve (pecorino is not a bad substitute)

1. It is important to follow the steps for making real risotto so that you achieve the right texture.
2. First heat the stock in a saucepan until simmering.
3. Next, in a large saucepan, saute the onion and garlic in the oil and butter for 3 minutes.
4. Stir the rice into the onion mixture, making sure each grain is coated well in the oil, then stir in the wine.
5. Allow the wine to evaporate then spoon in two ladlefuls of hot stock, stirring occasionally.
6. Allow this to evaporate, then add more stock and stir again.
7. Continue like this, ladling in the stock and stirring frequently for around 20 minutes, by which time the rice will have swelled greatly.
8. Mix in the asparagus or beans, carrots and mushrooms, season well, and cook for 1-2 minutes more.
9. Serve immediately in bowls with a scattering of grated cheese for garnish.

vegetable stock, red onion, garlic, olive oil, butter, risotto rice, white wine, carrots, button mushroom, salt, parmesan cheese

Taken from www.food.com/recipe/risotto-primavera-202649 (may not work)