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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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

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.