Ingredients
- 300.0g carnaroli rice (risotto rice)
- 150.0g parmesan , in a wedge
- 20.0g fresh chives , finely snipped
- 150.0g shelled broad beans (about 600g in their pods)
- 150.0g asparagus spears
- 200.0g shelled small peas (about 800g in their pods)
- fistfuls of ice cubes
- 1.0 tsp vegetable stock powder, such as Marigold
- 1 large shallot or 2 smaller ones, finely chopped
- 3 large spring onions , trimmed and chopped
- 1 fat garlic clove , lightly crushed
- 2.0 tbsp olive oil , plus extra to serve
- 50.0g butter
- 125.0ml dry white wine
- 2.0 tbsp mascarpone
Description
BBC Good Food
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter