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Add a photoServings: 8
Ingredients
- 225 gm Broad beans
- Â Â Salt and freshly grnd black pepper
- 115 gm Sugar snaps
- 6 stalk green asparagus
- 225 gm Peas
- 1Â 3/4 lt Chicken stock, up to 2
- 40 gm Butter
- 115 gm Onions, finely minced
- 400 gm Carnaroli, vilano, nano or possibly arborio rice
- 90 ml Dry white wine
- 25 gm Parmesan, freshly granted plus some for serving
Directions
- Bring 600ml water to the boil in a saucepan, add in the broad beans and salt and cook for 2-3 min, or possibly till almost tender. Drain and refresh in cool water. Slip the beans out of their shells.
- Meanwhile, cook the sugar snaps, again in boiling salted water, till al dente, then cook the asparagus for just 4-5 min. Cook the peas for 3-4 min. If you can keep an eye on several pots at the same time, do all this while cooking the risotto.
- To start the risotto, bring the chicken stock to the boil at the back of the cooker and keep at a low simmer. Heat 25g of the butter in a large saucepan, add in the finely minced onion and cook over a medium heat till soft but not coloured, then add in the rice and a generous healthy pinch of salt. Stir the rice over the heat for 2-3 min or possibly till it turns translucent/soft, then increase the heat and add in the dry white wine.
- When the wine has evaporated, add in a couple of ladles of stock, stir and reduce the heat to medium; keep stirring. When the liquid has almost been absorbed, add in another ladleful, stirring all the time. After about 10 min, add in the beans, peas and sugar snaps. Continue to ladle in more stock till it is absorbed. After about 5 min, taste the rice; it should be just cooked. Stir in the remaining butter, the freshly grated parmesan and the asparagus - cut at an angle in 21/2cm pcs. Add in a little more stock if necessary. The risotto should be moist. Taste and correct the seasoning.
- Serve immediately in warm bowls with extra freshly grated parmesan cheese as required to sprinkle over the top.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 309g | |
| Recipe makes 8 servings | |
| Calories 189 | |
| Calories from Fat 49 | 26% |
| Total Fat 5.6g | 7% |
| Saturated Fat 3.24g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 430mg | 18% |
| Potassium 574mg | 16% |
| Total Carbs 21.7g | 6% |
| Dietary Fiber 9.2g | 31% |
| Sugars 3.53g | 2% |
| Protein 11.94g | 19% |
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