Asparagus Broad Bean & Pea Shoot Risotto

September 1, 2015 by Joanna Harrison

Asparagus Broad Bean & Pea Shoot Risotto

Serves: 2 people

The Ingredients:

• 100g Risotto Rice
• 8 Asparagus spears stalks finely sliced, spears cut in half horizontally
• 2 large handful young Broad Beans (can be frozen)
• 1 Onion finely chopped
• 8-10 Pea Shoots
• 50g Parmesan
• 1 tbsp Olive Oil
• 1/2 glass dry White Wine or Dry Vermouth
• 700ml approx. of hot Vegetable or Chicken Stock
• The zest of a lemon

The Method

1. Place the broad beans in boiling water and cook for 1 minute then drain and refresh in cold water. Skin the broad beans by using your thumb and forefinger, gently squeeze each bean so that the bright green bean pops out. Discard all the skins and reserve the beans.
2. Sauté the onion in the olive oil over a medium heat for 5-10 minutes until it starts to soften. Remove from the heat and add the rice and stir well for a minute until the rice has absorbed the oil. Return to the heat and add the white wine. Cook for a couple of minutes to reduce and burn off the alcohol.
3. Stir in a ladleful of hot stock (just enough to cover the rice) and cook over a medium heat, stirring till all the liquid has been absorbed. Add another ladleful of stock and continue the process.
4. After 10-12 minutes add the asparagus and the last of the liquid. Stir well.
5. Cook for 3-4 minutes then check to see if the rice and vegetables are cooked (the rice should be creamy but still a little al dente). Stir in the lemon zest, beans and parmesan and top with the pea shoots before serving.