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Risotto Primavera

Flora Freedom

risotto primavera

If you like to put your own twist on a recipe, then risotto is for you. You can pretty much add anything to it, turning it into a dish to please fussy eaters. Get started with this classic Risotto Primavera that’s full of flavour and freshness.

  1. 25 g Flora Freedom
  2. 2 tbsp olive oil
  3. 1 large onion, finely chopped
  4. 2 cloves garlic, crushed
  5. 225 g Arborio rice
  6. 700 ml hot vegetable stock
  7. 300 ml vegan dry white wine (optional but increase stock to 1 litre if not used)
  8. 250 g frozen petit pois
  9. 125 g asparagus tips, each cut into three
  10. 175 g spinach, washed and drained
  11. 75 g vegan Parmsan cheese, grated
  12. pinch of salt and freshly ground black pepper

Recipe serves: 4

Prep Time: 10 min

Cook Time: 30 min

  • Heat Flora and olive oil in a large pan and fry the onion and garlic until soft but not browned.
  • Add the rice and stir well. Pour in the wine and bring to the boil. Reduce heat and cook gently, whilst stirring, until the liquid has been absorbed.
  • Stir in 300ml stock and repeat until the stock has been absorbed.
  • Add half the remaining stock, and continue cooking, stirring occasionally until the risotto has a creamy consistency.
  • Add the peas to the rice together with the asparagus and remaining stock. Bring back to a simmer and continue stirring as the liquid is absorbed and the rice becomes tender.
  • Stir in the spinach, with a little more stock if necessary, and sprinkle in the cheese, stirring until melted through.
  • Season to taste and serve straight away.

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