Main courses
Risotto Primavera with asparagus, broad beans & peas

Risotto Primavera with asparagus, broad beans & peas

Porciones 4 persons
Tiempo de preparación: 10 minutes
Tiempo de cocción 35 minutes

Ingredientes
  • 1 litre of vegetable or chicken stock, preferably organic
  • 1 bunch of asparagus
  • 100 grams of frozen broad beans
  • 1 tablespoon of olive oil
  • 40 grams of unsalted butter
  • 1 small onion, peeled and halved
  • 2 sticks of celery, trimmed
  • 300 grams of risotto rice
  • 125 millilitres of white wine
  • 100 grams of frozen petit pois
  • 1 small bunch of fresh mint, leaves picked and finely chopped
  • zest and juice of 1 lemon
  • 20 grams of freshly grated Parmesan cheese
  • sea salt and freshly ground black pepper
  • extra virgin olive oil
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Spaghetti al la Bolognese

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Steamed salmon with chard sauce

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