Serves:

6

Description:

Celebrate the fresh taste of spring vegetables in this colourful flavoursome risotto.

Ingredients:

• 8 stalks thin asparagus
• 1 cup shelled broad beans
• 1.5 litres low salt home-made chicken stock
• 2 tablespoons olive oil
• 60g butter
• 4 medium shallots, finely chopped
• 3 spring onions, trimmed, sliced
• 1 garlic clove, crushed
• 2 cups risotto rice
• 1/3 cup dry white wine
• 2/3 cup shelled green peas
• 150g sugar snap peas, trimmed
• 1 cup freshly grated parmesan

Method:

Snap woody bases from asparagus and discard. Slice spears into diagonal pieces. Drop broad beans and asparagus into boiling water for 1 min, drain and cool in ice-cold water. Peel skins off beans. Bring stock to the boil and keep at a lively simmer. Heat oil and half butter in a heavy wide pan. Add shallots, spring onions and garlic and cook 3 minutes until soft. Increase heat to medium, add rice and stir with wooden spoon 3-4 minutes. When sizzling, add wine and stir until evaporated. Add 1 1/2 ladles stock at a time stirring until absorbed. Continue to stir and add stock once the previous amount has been absorbed. After 14 minutes add beans, asparagus and both peas and simmer 4 minute. When done the rice should be creamy and the grains have a bit of a bite in the centre. Remove from heat; add half the parmesan and remaining butter, cover and rest 2 minutes. Serve with remaining parmesan.

Recipe by: Kate McGhie

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