Waitrose and Partners
Asparagus, pea & broad bean risotto

Asparagus, pea & broad bean risotto

4 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook25 mins
  • Total time40 mins

Ingredients

  • 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 Parmigiano Reggiano, grated
  • 25g butter
  • 25g flat-leaf parsley, chopped

Method

  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 and season to taste.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,782.38kJ/ 426kcals

Fat

11.9g

Saturated Fat

6.5g

Carbohydrates

62.8g

Sugars

5.3g

Fibre

0g

Protein

0g

Salt

1.2g

Rating details

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Overall rating (4/5)

4 out of 5 stars1 rating