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

Method

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    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.

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    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.

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    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.

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

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    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.

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    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.

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    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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