Risotto of spring vegetables

Ingredients

For the risotto:

400 risotto rice
100 g Bresc Freshly chopped shallot
150 ml white wine
250 vegetable fumet

For the spring vegetables:

100 g carrot brunoise
100 g fresh garden peas
100 g turnip brunoise
100 g courgette brunoise
100 g red bell pepper brunoise
100 g Bresc Freshly chopped Spanish garlic
20 g Bresc Erbe Italiano
200 ml olive oil
salt and pepper
Parmesan cheese
cress
mint

Preparation method

Fry the freshly chopped shallot in the olive oil. Add the rice to it and fry gently until the rice is nice and shiny. Add the white wine and vegetable fumet. Allow to simmer in the pan for 25 minutes. Stir every now and then to prevent it catching. Check whether it is cooked, adding more fumet and continue to simmer if necessary.

Blanch all the vegetables. Stew the freshly chopped shallot and garlic in the olive oil. Add the blanched vegetables. Season with Erbe Italiano, salt and pepper. Add the vegetables to the risotto.

Arrange on a plate. Finish with a little grated Parmesan cheese and a chiffonade of mint and cress.