Risotto Primavera With Beans
|Shelled broad beans||8 Ounce (200 Gram Or 800 Gram, 1 Pound 12 Ounce In The Pod)|
|Asparagus||250 Gram, trimmed and cut into lengths|
|Olive oil||1 Tablespoon|
|Butter||3 Ounce (85 Gram)|
|Shallots||4 Medium, finely chopped|
|Spring onions||3 , trimmed and sliced|
|Garlic clove||1 Small, crushed|
|Risotto rice||12 Ounce (350 Gram Carnaroli Rice)|
|Dry white wine||3 1⁄2 Fluid Ounce (100 Milliliter)|
|Hot chicken stock/Vegetable stock||2 1⁄2 Pint (1.3 Liter Of Good Quality)|
|Shelled peas||5 Ounce (140 Gram)|
|Parmesan||4 Ounce, finely grated (100 Gram)|
1. Drop the broad beans into boiling water, leave for 1 min, then drain and cool under cold water. Peel off the skins. Slice each asparagus spear into 4 pieces.
2. Heat the oil and half the butter in a heavy, wide pan. Tip in the shallots, spring onions and garlic then cook for 3-4 mins until soft and see-through, but not brown, stirring often. With the heat on medium, add the rice and stir for a few mins Once it starts to hiss and sizzle, pour in the wine. Keep stirring until the wine has evaporated.
3. Gradually add the hot stock, letting it simmer not boil. Keep stirring until all the liquid is absorbed. Pull the spoon across the bottom of the pan and it should leave a clear line. Add more stock, and repeat. After 15 mins, add the beans and peas to the rice with some seasoning and drop the asparagus into the stock and let it simmer for 4 mins. Lift out with a slotted spoon and add to the rice.
4. Start tasting the rice now - when done it should be softened, but with a bit of bite in the centre, almost chewy. Continue adding stock and stirring until done (you may have a little stock left). Off the heat, add half the Parmesan and the rest of the butter plus a splash of stock to keep everything moist. Cover and let it rest for 3 mins.