Ingredients

• rice - 2 1/2 cups
• butter - 4 tbsp
• chopped onion - 2 tbsp
• white wine - 1 cup
• grated parmesan - 100 gms
• carrot sliced - 1 cup
• roasted capsicum - 2 nos
• mushroom, sliced - 3/4 cup
• dried basil - 1 tsp
• pepper - 1/2 tsp
• green peas - 1/2 cup
• asparagus - 1/4 cup
• salt to taste

How to Make Risotto Primavera

• Melt butter on a slow fire, add chopped onion and cook until transparent.
• Add sliced mushroom and carrots, cook for a few minutes.
• Then add rice and cook for about two minutes stirring constantly.
• Add white wine and once the rice has fully absorbed the wine, gradually add hot water or stock (Six cups) and stir constantly.
• After about five minutes, add green peas, salt, pepper powder, dried basil and asparagus cut into one inch pieces.
• After the rice is almost cooked, add grated parmesan and stir.
• Add roasted capsicum pieces and serve hot topped with cheese.