Creamy Spring Vegetable Risotto with Parmesan: Authentic Italian Recipe

• 300 g Italian rice for risotto
• 150 g fine green beans
• 200 g fresh peas
• 150 g sweet peas
• 200 g small courgettes
• 1 carrot
• 100 g butter
• 1 litre vegetable broth (or tablets)
• 15 cl dry white wine
• 30 g parmesan
• 3 fresh onions
• Salt and ground pepper

• Preparation time: 20 minutes
• Cooking time: 20 minutes

Instructions

1. Trim the green beans and cut into 3 cm sections. Blanch in boiling salted water for 7 minutes, then drain. Hull the sweet peas and halve them. Thinly slice the courgettes after trimming ends. Shell the fresh peas. Peel and slice the carrot.
2. Peel and finely slice the onions. In a large casserole, gently sauté them in 50 g butter over low heat for 5 minutes. Add the rice and stir until the grains turn translucent, about 2-3 minutes.
3. Pour in the white wine and half the broth. Stir well and simmer over very low heat, adding hot broth gradually as absorbed.
4. Meanwhile, boil salted water in a pan. Add peas and carrot for 5 minutes, then sweet peas and courgette slices for another 5 minutes. Drain the vegetables.
5. Incorporate the cooked vegetables into the risotto. Season with salt and pepper. Continue until rice is al dente—tender yet firm, fully infused with broth.
6. Once ready, remove from heat. Stir in remaining 50 g butter. Cover and rest for 3 minutes.
7. Serve hot, garnished with parmesan shavings.