The rice should be creamy but with a slight bite to it – try this recipe and make the perfect risotto with broad beans and peas.
- 30g(1oz) butter
- 1 tbsp light olive oil
- 1 onion, peeled and sliced
- 6 spring onions, sliced
- 1 clove garlic, peeled and crushed
- 1.25 litres (2 pints) hot vegetable stock
- 300g (10oz) risotto rice
- 100ml (3½fl oz) dry white wine
- 200g (7oz) shelled broad beans
- 200g (7oz) shelled peas
- 250g bunch of asparagus, woody parts of the stalk removed and each spear cut into three pieces
- 45g (1½oz) Parmesan cheese, shaved or grated
- Salt and ground black pepper
In a heavy, wide pan, heat half the butter and the olive oil. Add the onion, spring onion and garlic, and sauté gently until they are softened.
Pour the stock into a pan and bring to the boil. Reduce to a simmer and keep hot for adding to the rice.
Add the rice to the pan containing the onion mixture, stirring around and coating in the oil. When the rice begins to go translucent around the edges, add the white wine and stir until it has all absorbed.
Add the stock, ladle by ladle, while stirring continuously to prevent rice sticking to the pan.
When three-quarters of the stock has been absorbed, add the broad beans and peas. At the same time, drop the asparagus pieces into the remaining stock and cook for 2 mins. Remove them from the stock and add to the rice.
Taste the rice – it should be creamy but the grains should have a slight bite to them. If the rice is not ready, continue adding stock and tasting, but don’t overcook as rice will turn mushy.
When the rice is cooked, remove from the heat and add half the Parmesan and the rest of the butter. Cover risotto with a lid and leave it to rest for 3 mins.
Adjust seasoning if required and serve immediately with the rest of the Parmesan. (Not suitable for freezing).
Woman's Weekly cookery editor Sue McMahon says: Broad beans are shelled before cooking, and if you want an even greener bean, you can peel each one, as we have, which makes the beans taste sweeter and more tender.