Risotto Primavera | Jamie Oliver

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast provides a cheesy flavor with fewer calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

white wine

🥗Healthier: white grape juice

💰Cheaper: chicken broth

White grape juice adds sweetness without alcohol.

arborio rice

🥗Healthier: brown rice

💰Cheaper: long-grain rice

Brown rice is a whole grain option.

Start by chopping 2 onions.

In a pan, heat olive oil and add the onions to fry them.

Prepare asparagus by bending the stalks to see where they crack, then chop off the tips for garnish and finely slice the remaining stalks.

Crush the asparagus stalks to release flavor and add them to the vegetable stock.

Fry the chopped asparagus stalks with the onions for about 5 to 10 minutes until soft.

Prep mint by removing larger leaves for cooking and saving smaller leaves for garnish.

Add 300 grams of risotto rice to the pan with the onions and asparagus, stirring to coat the rice.

Begin adding the vegetable stock ladle by ladle, stirring continuously until absorbed before adding more.

After about 18 minutes of cooking, add the asparagus tips and a handful of frozen peas.

Turn off the heat and add a drizzle of extra virgin olive oil, cottage cheese, parmesan cheese, and fresh mint to the risotto, folding it in gently.

Cover the pan and let the risotto relax for a minute or two before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens