A lovely, light, fresh risotto. The mint and parsley really bring the edge.
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Serves
4
Onion
Asparagus
Frozen Pea
Butter
Parsley
Mint
Parmesan
Broad Bean
Vegetable Stock Cube
Garlic
Arborio Rice
Salt
Black Pepper
Olive Oil
Serves
4
Onion
Asparagus
Frozen Pea
Butter
Parsley
Mint
Parmesan
Broad Bean
Vegetable Stock Cube
Garlic
Arborio Rice
Salt
Black Pepper
Olive Oil
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Dissolve the stock cubes in a litre of water.
Step 2.
Finely dice your onion and cloves of garlic.
Step 3.
Add to a deep pan with a good glug of olive oil. Fry until soft and pour in your Arborio rice. Mix the rice about, coating it in the oil.
Step 4.
Keep adding stock, bit by bit. As the rice absorbs the stock, pour in a bit more. Keep beating the rice about with a wooden spoon to release the starch, making it thick and oozy.
Step 5.
After 5 minutes of cooking the rice, get a bowl of boiling water. Add two large handfuls of frozen broad beans and two large handfuls of frozen peas.
Step 6.
Chop your asparagus spears into bite-size pieces. Add them to a bowl, covering them with hot vegetable stock. Leave the vegetables to sit in the boiling water.
Step 7.
Back to the risotto. Keep beating and mixing until the rice is almost done, but still a bit raw in the middle. Drain the asparagus and add it to the risotto. Mix everything together and add the drained broad beans and peas.
Step 8.
Keep mixing and adding stock and then add a big knob of butter. Beat it in until it has dissolved and the last of the stock has been absorbed. Season with salt and pepper. Remove from the heat.
Step 9.
Add a bowl of grated Parmesan, a large handful of chopped parsley, and a large handful of chopped mint.
Step 10.
Mix everything together, drizzle over some olive oil, garnish with leftover parsley and mint leaves, and serve with some Parmesan shavings! Enjoy!
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