Asparagus, pea & broad bean risotto

Name: Asparagus, pea & broad bean risotto
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 175 g fresh broad beans, double-podded (optional); 175 g fresh peas; 150 g asparagus, trimmed and cut into 3cm lengths; 1 chicken or vegetable stock cube; 1 onion, chopped; 1 celery stick, chopped; 250 g Cooks’ Ingredients Carnaroli Risotto Rice; 75 ml vermouth or dry sherry; 3 tbsp Parmigiano Reggiano, grated; 25 g butter; 25 g flat-leaf parsley, chopped

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Serves4
CourseMain meal
Prepare15 mins
Cook25 mins
Total time40 mins

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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

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
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.
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.

Typical values per serving when made using specific products in recipe