Name: Primavera Risotto
Ingredients: 200 g podded broad beans; 250 g asparagus (stalks chopped); 1 celery stick; 3 spring onions; 300 g risotto rice; 1 large onion, finely sliced; 1 l hot vegetable stock; 100 g butter; 250 ml white wine; 100 g parmesan grated; small handful of mint and parsley; 3 cloves of garlic (chopped); salt and pepper

AuthorBen WatsonCategorySpring, Vegetable

A celebration of spring, this primavera risotto boasts flavours from both broad beans and asparagus. Serve with generous amounts of parmesan shavings to taste.

Yields1 Serving

200 g podded broad beans

250 g asparagus (stalks chopped)

1 celery stick

3 spring onions

300 g risotto rice

1 large onion, finely sliced

1 l hot vegetable stock

100 g butter

250 ml white wine

100 g parmesan grated

small handful of mint and parsley

3 cloves of garlic (chopped)

salt and pepper

Double pod your beans and put to one side. Begin frying half of your butter and olive oil. Gently fry your onion and once translucent, add your rice and garlic.

Be sure to stir your rice continuously for roughly 2-3 minutes. Then pour over you wine and once absorbed, add your hot stock (slowly) and turn the heat down.

Once your rice is cooked, add in your asparagus and celery and allow to cook for a few minutes. Follow by your broad beans, spring onions, cheese and the remaining butter. Cover your pan with a lid and leave to cook for 3-4 minutes more.

Once your rice is al dente, you're ready to serve. Add generous amounts of parmesan shavings to taste.

Ingredients