Primavera Risotto (Rissotto of Peas, Broadbeans and Asparagus)

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Everything that’s good about spring is in this traditional primavera risotto!

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Ingredients

120g of shelled fresh peas

120g of shelled and double-podded broad beans (pod broad beans then blanch them in boiling water minutes for a few minutes.  Strain and refresh in cool water and then take off the inner grey pod.)

300g of asparagus cut into 2cm pieces on the angle

2 cloves of garlic finely chopped

1 fresh white onion (or white onion)

70g of  butter

4 tablespoons of olive oil

1 cup of dry white wine

3 cups of chicken or vegetable stock

2 cups of cannaroli or vialone nano rice (you can use arborio, but we find these superior)

2 teaspoons of lemon zest

2 tablespoon of shredded mint leaves

salt and pepper to taste

Method

  • Bring stock to the boil, simmer.
  • Put half of the oil in a heavy based pot with a lid (I like to use a wide-based sautee pan – around 12 inch).
  • Add asparagus and double-podded broad beans, and sauté on a high heat for five or so minutes allowing, the vegetable to colour slightly and become tender.  Remove and set aside.
  • Add the rest of the oil and 50g of butter and saute the onion until translucent.
  • Add garlic, saute for a further minute.
  • Add rice and stir for a few minutes allowing the grain to soften and absorb the buttery garlic/onion flavour.
  • Next add the wine and simmer for a few minutes until the wine has almost been absorbed.
  • Then add boiling stock ladle by ladle, waiting for each ladle to be absorbed before adding the next one. (Remember to place the lid back on the saucepan of stock, otherwise it will evaporate)
  • Stir the rice constantly but gently to prevent it from catching to the bottom of the pan.
  • After 15 minutes, add the fresh peas. (The whole process should take from 30 to 40 minutes.)
  • You will know that the risotto is ready if it is creamy but not mushy. At this point, if you feel the rice is undercooked add a ladle of boiling water.
  • Remove from the heat, add the rest of the vegetables and butter and fold in the parmesan.
  • Put the lid on and let the risotto stand for five minutes.
  • Serve with a sprinkle of lemon zest, shredded mint leaves and cracked pepper.