Broad Bean, Pea and Asparagus Risotto
- 1.2 litres (2 pints) chicken or vegetable stock
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, crushed
- 350g (12 oz) risotto rice
- 100g (4 oz) frozen baby broad beans
- 100g (4 oz) frozen petit pois
- 100g (4 oz) asparagus tips
- 100g (4 oz) button mushrooms
- 75g (3 oz) Parmesan cheese, coarsely grated, plus extra shavings to serve
- A small bunch of fresh mint, finely chopped
- A handful of pea shoots
- Large deep frying pan
- Salt and Pepper Mills
Measure the stock into a saucepan and bring to the boil.
Heat the oil in a large deep frying pan or saucepan. Add the onion and garlic and fry over a high heat for about 4 minutes. Add the rice and coat the grains in the oil and onion mixture.
Lower the heat and spoon two ladles of hot chicken stock into the pan and stir until most of the stock has been absorbed. Keep adding the hot stock, stirring, until the rice is nearly cooked - this will take about 12-15 minutes.
Meanwhile, bring a saucepan of salted water to the boil for 4 minutes. Drain and refresh in cold water.
Slice the mushrooms and add to the rice and stir until just cooked.
Add the green vegetables, Parmesan and mint and season with salt and pepper. The rice should be cooked after 20 minutes (there should be a little bite to each grain, do not overcook) and the risotto should be light and creamy.
Serve at once with extra shavings of Parmesan and garnish with pea shoots.
To prepare ahead
Prepare all the ingredients ahead and cook and refresh the green vegetables. Cook and serve at once. Not suitable for freezing.
To cook in the AGA
Cook the onions, garlic and rice on the boiling plate. Add 2 tablespoons of hot stock, fry for a minute and then add the mushrooms and the remaining stock. Cover.
2, 3 and 4 oven AGA
Transfer to the simmering oven for about 20 minutes. Return to the simmering plate and stir in the green vegetables.