“Primavera” means Spring in Italian. This risotto is a celebration of seaonsal vegetables which shouts out the freshness and colours of Spring. You can use any vegetables you like but do think of colour. You will have to add the veggies in order of cooking time so you don’t end up with some raw or overcooked wilted vegetables.
If you do not want to use wine, just carry on the process with hot water.
You will need to boil about a litre of water in another saucepan and keep it simmering on low heat while making the risotto.
What you need-
1 onion, finely chopped
2 garlic cloves, finely chopped
¼ cup peas
¼ cup carrots, finely diced
¼ cup zucchini, finley diced
1/4 cup broccoli, small florets
1 cup Barley (soaked for 2 hours)
3 tbsp butter
1/4 cup parmesan cheese, grated
1 cup white wine
Lemon zest and juice (optional)
Putting it together-
1. In a saucepan, heat the olive oil with 1 tbsp butter. Add the onions and garlic and sauté.
2. Add the peas and carrots.
3. Add the barley and toast for 2 mins.
4. Add the wine and allow to evaporate partly.
5. Add hot water from another pot on the stove, ladle by ladle. Stir occasionally not allowing the barley to dry. Cook open on high heat as the mixture should be boiling continuously.
6. Once the barley is cooked half way, add the zucchini and broccoli.
7. Add water till you reach the consistency where the barley is nearly cooked. Keep stirring to homogenise the mix into a creamy smooth consistency.
8. Take off heat and stir in the remaining butter, parmesan. Garnish with some parsley and chilly flakes.
9. Add a squeeze of fresh lemon and lemon zest for freshness(optional)
9. Allow to stand for 2-3 mins and serve hot.