Broad Bean and Asparagus Risotto with Slow Roasted Tomatoes
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Broad Bean and Asparagus Risotto with Slow Roasted Tomatoes

#seasonsupply veg delivery this week included new season broad beans, asparagus and cherry tomatoes.

Hayley Bradley

Ingredients

2 people
  1. 1 onion
  2. 2 cloves garlic
  3. Glug of olive oil
  4. 150 g Risotto rice
  5. large glass of white wine (plus extra for drinking ;) )
  6. 500 ml stock (I used Knorr chicken stock pot)
  7. small handful of Broad beans
  8. 4 Asparagus spears
  9. Juice of 1 lemon
  10. 15-20 cherry tomatoes
  11. salt and pepper
  12. Parmesan

Steps

  1. Heat oven to 180c. Slice all the tomatoes in half, season with salt and lay out on a baking tray. Roast in the oven for 30-40 minutes. The tomatoes will be sweet and sticky.

  2. Prepare the veg - Finely dice the onion, crush the garlic, pod the beans, slice the asparagus into 1 inch pieces. Prepare the stock - in my case I boil the kettle and dissolve stock pot in a jug.

  3. Take a large pan and add the olive oil over a medium heat. Add the onion and fry gently for a few minutes (don't let it burn) then add the crushed garlic and rice and stir fry for 1 minute.

  4. Pour the wine into the pan and reduce by half - this will boil off the alcohol and just leave the wine taste.

  5. Pour in half the stock, reduce to a simmer and keep stirring every minute. When the risotto starts looking dry add more stock and keep stirring. After about 20 minutes the rice should soften, get a teaspoon and taste. If it's still uncooked keep adding stock or water until it is nearly perfect.

  6. When you are happy that the risotto is nearly perfect add the broad beans and asparagus, mix well and cook for 3-5 minutes. Squeeze in the juice of the lemon and season to taste.

  7. Spoon the risotto into a pasta bowl, heap the sweet roasted tomatoes on top and then grate on lots of fresh Parmesan. Enjoy!

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