Risotto with spring vegetables
Preparation method
Heat the oil and half a tablespoon of butter in the pan and fry the shallot. Add the rice and stir with a wooden spoon until the rice is very hot and the grains look translucent. Pour in the wine and stir continuously until the wine is absorbed. Add a generous splash of stock and keep stirring while the liquid is absorbed by the rice. Add the next dash of stock when the previous one has been completely absorbed, until the rice is cooked but still has a little bite in the core. This takes about 20 minutes. After 15 minutes, stir in the mustard, asparagus, green beans, snow peas and peas and let everything heat through. Stir the Parmesan cheese and the rest of the butter into the risotto and divide among bowls.
Ingredients
- 1 tbsp olive oil
- 1 1/2 tbsp butter
- 1 shallot, finely chopped
- 400 gr risotto rice
- 200 ml dry white wine
- 1 to 1 1/2 liters of vegetable stock
- 1 tbsp French mustard
- 500 g white asparagus, peeled, cooked until al dente and cut into diagonal pieces
- 200 g green beans, cooked until al dente
- 200 g snow peas, boiled until al dente
- 100 g peas
- 4 tbsp parmesan cheese, grated
Check out our other recipes
Own recipe?
Have you made a nice recipe with our mustard? Then forward it to us.
Who knows, maybe it will be featured on our website and social media!
