Say hello to spring with Adam Liaw’s effortless risotto primavera
This seasonal risotto takes advantage of a variety of spring greens and pairs them with plenty of rich parmesan.
Ingredients
1 litre chicken (or vegetable) stock
3 tbsp olive oil
½ small brown onion, peeled and finely diced
2 garlic cloves, peeled and roughly chopped
2 cups carnaroli or arborio rice
1 cup white wine
salt, to season
6 asparagus spears, peeled and cut into 3cm lengths
6 green beans, trimmed and cut into 3cm lengths
½ cup frozen green peas
2 spring onions, finely sliced
1 cup grated parmesan, plus extra to serve
25g butter, cubed
Method
Step 1
Place the stock in a small saucepan and bring to a low simmer. Heat a casserole dish over medium heat and add the olive oil. Add the onion and garlic and fry for about 3 minutes until the onion is translucent. Add the rice and toast in the oil for about a minute, then add the white wine. Stir until the wine is absorbed. Add about a third of the hot stock and simmer for about 5 minutes, stirring once or twice until the stock is absorbed. Repeat the process two more times with the remaining stock.
Step 2
When the last of the stock is being added, put in the asparagus, beans, green peas and spring onions.
Step 3
After the stock is mostly absorbed (the risotto should be al dente but still quite “soupy”), vigorously stir through the parmesan and butter to create a creamy risotto. The texture of the risotto should be quite soft so that it spreads easily on a plate if you tap the bottom of the plate. Use some extra stock or water to thin the risotto if the texture looks too firm. Season to taste. Transfer to a serving plate, grating over extra parmesan to serve.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
