Spring risotto with herbs

Spring risotto with herbs

Suggested material offered in store


200 gr of Carnaroli rice

A mixture of herbs (shallots, basil, parsley and rosemary)

Juice and zest of half a lemon

100 gr of peas

100 gr of corn

100 gr mortadella in cube

80 gr of mayonnaise, homemade or store-bought

Olive oil

Salt and pepper


Cook the rice in water until it is al dente.
Put it in cold water to cool down and drain well.
Put in a bowl and add the olive oil, herbs, lemon zest and juice, peas, corn and mortadella.

Mix well


With a round cookie cutter of 4'in diameter by 2 ' high, fill half with rice mixture. Add a layer of mayonnaise and finish with another layer of rice. Put in the fridge for an hour.
To serve, garnish with parsley and serve with a lemon wedge.

* Vegetarians, this dish is also very good without the mortadella.


12 servings.

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