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    Asparagus, pea & broad bean risotto

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    Asparagus, pea & broad bean risotto

    • Preparation time: 15 minutes
    • Cooking time: 25 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 4


    175g fresh broad beans, double-podded (optional)
    175g fresh peas
    150g asparagus, trimmed and cut into 3cm lengths
    1 chicken or vegetable stock cube
    1 onion, chopped
    1 celery stick, chopped
    250g Cooks’ Ingredients Carnaroli Risotto Rice
    75ml vermouth or dry sherry
    3 tbsp grated Parmigiano Reggiano
    25g butter
    25g pack flat-leaf parsley, chopped


    1. Add the beans, peas and asparagus to a pan of simmering water and cook for 3 - 4 minutes until just al dente. Drain and reserve the water. Use this water and the stock cube to make up 1.2 litres of stock, and keep it simmering in a pan.

    2 Put the onion and celery in a medium non-stick pan. Cook over a medium heat for 3 minutes until soft and golden. Add the rice and stir for 1 minute, then the vermouth or dry sherry. Add the stock a ladleful at a time and keep stirring until each one is absorbed. This will take 15 - 20 minutes.

    3 When the rice is almost tender, add the beans, peas and asparagus and cook for a couple of minutes to heat through. Stir in the cheese, butter and parsley off the heat nand season to taste.

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