Risotto primavera with baby burrata
200g risotto rice
1 Tbsp diced shallots
1 Tbsp finely diced garlic
150ml chicken stock
2 Tbsp white wine
1 Tbsp olive oil
1 white asparagus
1 green asparagus
3 baby carrots
1 Tbsp broad beans
1 tsp peas
1 Tbsp kohlrabi
1 Tbsp courgette
In a pan, heat olive oil and saute shallots and garlic until clear. Add rice and cook for 2 mins until the rice is coated with the oil and shallot mixture. Deglaze with white wine and cook out until reduced. Slowly add stock, 1 ladle at a time, until rice is cooked. Peel the white and green asparagus stems and discard the woody ends. Blanch whole for 30 seconds. Cut off tips and slice in half, slice the rest of the stems into rounds and set aside. Blanch the baby carrots for 4 mins then wipe them with a cloth to remove the skin.
Blanch the broad beans and peas for 30 seconds and fold into the risotto rice. Peel and dice the kohlrabi and courgette into 1cm cubes. Blanch for 1 minute, drain, saute in a hot pan with olive oil and salt for 30 seconds. Set aside. To serve this dish, simply fold the risotto and the cooked spring vegetables together and finish with fresh chopped mint and the burrata.
