Creamy risotto with new vegetables

Creamy risotto with new vegetables

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Too crisp, small vegetables early! A gourmet creation by chef Alain Passard who invites you to share his passion for vegetables with your children.


  • For 4 people :
  • 100 g of rice. 1 new onion
  • 75 cl of whole milk
  • 1 salted butter
  • 1 lemon juice
  • 1 C. Mascarpone
  • 1 C. grated Parmesan cheese.
  • Fresh vegetables: 8 turnips. 8 carrots. 1 cup of shelled peas. 1 small broccoli. 8 leeks "pencils" (young). 1 endive. chive. chervil.


Chop onion, sweat in salted butter over low heat without coloring. Add the rice and let it become translucent. Pour the milk in small amounts as it is absorbed while maintaining a slight boil. The cooking time is about 17 minutes. Reserve the risotto in the pan. Wash and peel all the vegetables. Cook the turnips and carrots in a flat-bottomed pan with a piece of butter and cover with a sheet of parchment paper for 5 minutes to keep them crisp. In another saucepan, combine the green vegetables: peas, broccoli (without its stem) and leeks removed from their first skin with a c. water and a chip of butter. Cook over low heat to preserve the crunchy vegetables. Return the risotto to heat over very low heat, add mascarpone, lemon juice, parmesan and mix gently until a creamy mixture. Correct the seasoning with a little fleur de sel and a hint of pepper. Dress on a plate: the risotto in the center and the vegetables in parade! Tip +: all early vegetables can enter this recipe. Play on the presentation by composing plates-tables: children also like to enjoy with the eyes before feasting.