Marco Pierre White’s spring vegetable risotto recipe

Marco Pierre White, a renowned British chef, is known for his contributions to modern British cuisine and for training several successful chefs, including Gordon Ramsay.

This is vegetarian recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.

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Marco Pierre White’s spring vegetable risotto recipe

Cooking Method: Simmering, Stir-frying Cuisine: Italian Courses: Dinner, Lunch, Main Course Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 1400

Best Season: Spring

Ingredients

Servings

• 1 cup Arborio rice
• 4 cup Vegetable broth
• 2 cup Spring vegetables (e.g., asparagus, peas, zucchini)
• 1 medium Onion
• 2 clove Garlic cloves
• ¹⁄₂ cup White wine
• ¹⁄₄ cup Parmesan cheese
• 2 tablespoon Butter
• 1 tablespoon Olive oil
• ¹⁄₂ teaspoon Salt
• ¹⁄₄ teaspoon Black pepper
• 1 tablespoon Fresh parsley

Instructions

1. In a large pan, heat olive oil and butter over medium heat. Add chopped onion and minced garlic, sauté until translucent.
2. Add Arborio rice and stir-fry for a minute until coated with oil.
3. Pour in white wine and cook until it evaporates.
4. Gradually add vegetable broth, one ladle at a time, stirring constantly until the liquid is absorbed.
5. After about 15 minutes, add the spring vegetables and continue cooking until the rice is al dente and the vegetables are tender.
6. Remove from heat and stir in grated Parmesan cheese, salt, and black pepper.
7. Let the risotto rest for 5 minutes before serving.
8. Garnish with fresh parsley and serve hot.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 55g19%

Sugars 5g

Protein 8g16%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.