A delicious risotto primavera packed full of veg and seasonal flavours. Not too rich, this is the ideal Spring main course. To make the perfect risotto, never wash your rice beforehand as this will remove the starch needed to create a smooth risotto texture. Cook your risotto on a low, simmering heat and add the stock gradually, one ladle at a time. This gives the rice time to fully absorb the liquid and flavours. The easiest way to tell if your risotto is done is to simply taste it. The grains should be soft with a slight amount of bite to them, not mushy all the way through.
