I’m not the biggest fan of broad beans but I can cope with fresh young baby broad beans very lightly cooked. So my thoughts turn to a risotto where I can add other fresh spring garden vegetables such as young asparagus spears, peas, or herbs. This is a spring version but you can adapt this recipe to what you have available. Works best when you use proper risotto rice . I use Arborio.
Ingredients;
1- 1 1/2 litres hot stock - homemade or dissolve stock cube (I use chicken) in boiling water.
300g or 1 1/2 cups of risotto rice (e.g Arborio)
3 tbsps butter
1 onion diced. Can also add clove of crushed garlic, or shallots, or spring onions.
Spring Vegetables such as baby broad beans, asparagus, peas (can use frozen) shallots, herbs. Blanche lightly and leave aside.
100ml white wine (optional)
100g parmesan grated
Herbs and extra butter to finish off.
Method.
Bring a pot of stock up to the boil.
Blanche your fresh tender spring vegetables by bringing another pot of water to the boil and tipping them in for a few minute. Drain and leave until ready. Do not overcook. See note below.
Heat a heavy based pan over a medium heat and melt some of the butter.
Add onion and any other of the above ingredients if using. Saute in the butter for 5 minutes
Add the rice and saute with the onion mix until starting to go translucent.
Deglaze with wine by pouring it in and letting it sizzle around in the mix.
Now begin adding the hot stock one ladle at time. About 1/2 a cup. Allow that to absorb into the rice and keep stirring. When it has all absorbed add the next ladle. Repeat until the stock is all gone and the rice is tender and it’s the texture you like. This could take 15-20 minutes.
Add the vegetable and stir through
Add the parmesan and an extra knob of butter.
Put the lid on and let it rest a few minutes before serving.
Spring Vegetables. ‘
Use what you have in the garden. Broad beans, asparagus are beautiful spring options and you can also add frozen peas. You can also add a few herbs as well. I use thyme, sage, parsley and maybe a little rosemary. Peas - either fresh from the garden if they are ready or frozen. I only use the very young broad beans or if they’re a bit bigger, peel them and use the tender inner bean.
I sometimes blanch the vegetables briefly so they are already partly cooked by the time I add them to the risotto. Do this by bringing a pot of water to the boil and add the vegetables. Cook for 2-3 minutes and then strain off and rinse off under cold tap to prevent more cooking. Leave aside until ready to add.
Tip: Use the hot strained vegetable water to make your stock in. Strain into your heavy bottom saucepan, top up with extra boiling water if needed and add your stock cube. Keep simmering on the stove until ready to add to the rice.
Homemade Stock.
I usually make a pot of stock straight after finishing off a roast chicken and use the leftover bones and carcass. Make and freeze or freeze the carcass and make later.
Put into a large pot and cover with cold water. Now add any of the following.
Onion, celery, celery leave, garlic, thyme, sage, parsley, rosemary, or other aromatic herbs and vegetables you may have around. Chop them all up and add to the pot.
Bring up to just before boiling and leave to simmer for at least an hour but longer is good. Strain and then use for a base for soups, risotto or anywhere else that calls for stock.. Can be frozen.
Click the link below to get a copy of this recipe sent to your email.