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Ingredients

• 1.5 litres vegetable stock, (plus an extra splash if necessary)
• a little parmesan rind, to taste
• 8 baby leeks, chopped
• 8 baby carrots, chopped
• 150 g shelled broad beans
• 150 g shelled, fresh peas
• 8-10 small asparagus, spears
• dashes of olive oil
• 100 g unsalted butter
• 1 large white onion, finely chopped
• 1 cloves garlic, finely chopped
• few sprigs thyme, leaves only
• 250 g carnaroli or arborio rice
• 125 ml fruity white wine
• 1 tbsp mascarpone, cheese
• 100 g parmesan, freshly grated
• squeeze lemon juice

Description

Matt Tebbutt Crams All The Tastes Of Spring Into This Seasonal Risotto - The Stock Is Flavoured With Parmesan Rinds For An Even Deeper Flavour

UK TV