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Asparagus, pea & broad bean risotto
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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 grated Parmigiano Reggiano
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.
Typical values per serving:
This recipe was first published in April 2012.
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