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Risotto primavera

Risotto primavera

The Telegraph - By Angela Hartnett

SERVES Two to three as a starter INGREDIENTS METHOD Put the stock on to simmer slowly while you make the risotto. • Heat the oil in a large, shallow pan and then add the shallot or onion and garlic. Season and cook for about three minutes, or until soft and translucent, without any colour. • Add a knob of …

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