Asparagus, pea & broad bean risotto


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.

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

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1782.384kJ
Fat 11.9g
Saturated Fat 6.5g
Carbohydrate 62.8g
Sugars 5.3g
Salt 1.2g

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4 stars

Average user rating Based on 22 ratings

This recipe was first published in Thu Apr 19 11:48:54 BST 2012.