Spring Risotto

Spring risotto is one of those dishes that feels effortless when the ingredients are good. Sweet seasonal greens, soft rice with a little bite, and a generous drizzle of quality olive oil come together into something comforting without feeling heavy. Using Etico extra virgin olive oil gives the risotto a fresh, peppery finish that lifts the whole dish and adds depth without overpowering the delicate spring flavours.

Ingredients

Serves 4

2 x Onions

2 x Celery Sticks

1 Litre Chicken Stock

2x tablespoons Cream Fraiche

2 x tablespoons Parmesan

35g Soft Goat´s Cheese

Zest of ½ Lemon

285g Rice

1 small bunch on Aspargus

200g small broad beans

Etico extra virgin olive oil

Step 1:

Cook the onions and celery in a little Etico olive oil until golden and almost caramelized. Warm your stock. Remove the woody ends of the asparagus and chop into small pieces, put to one side.

Step 2:

Add the rice to your cooked onions and half of the broad beans and asparagus. Cook for a minute to coat the rice. Set a timer for 10 minutes.

Step 3:

Add a ladle of stock at a time, constantly stirring the rice. The flame wants to be on a medium heat. After 10 minutes, add the remaining asparagus, broad beans and lemon zest. Cook for a further 10minutes, adding more stock and stirring well. If you are starting to run out of stock then your flame is too high! At the end of 20 minutes, test the rice and it should be al dente.

Step 4:

In a bowl, mix the cream fraiche, parmesan, goat´s cheese, salt and pepper; then add it to the pan.

Step 5:

Cover the pan and leave it to rest for 5 minutes. Serve with some
cooked asparagus and a drizzle of Etico olive oil on top.

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