Summer recipes: asparagus, broad bean and herb risotto

Part of our new recipe series – we celebrate two springtime stalwarts: awesome asparagus and the brilliant broad bean...

SERVES FOUR

This basic risotto is packed with spring veg and fresh herbs. Cooking the rice in the oil for a couple of minutes before adding any liquid opens up the grains so they release their starch and absorb more stock, which gives the dish a creamier texture. Adding butter and cheese at the end adds richness. Everyone has a favourite texture to their risotto, so make yours firmer or slightly sloppier, depending on your preference.

Ingredients:

• 2 tbsp sunflower or light olive oil,
  for frying
• 100g butter
• 1 large onion, finely diced
• 2 large garlic cloves, finely chopped
• 350g risotto rice
• 1 large glass (250ml) dry white
  wine (or just use a little more stock)
• 2.5 litres hot veg stock
• 700g broad beans in their pods
• 2 bunches (400–500g) of asparagus, snapped to remove the woody stems, stalks chopped into small pieces (leave the spear ends slightly longer, about 5cm)
• 100g grated Parmesan or vegetarian alternative
• 2 handfuls of chopped herbs (e.g. parsley, mint, tarragon)
• salt and black pepper

Method

1  Heat the oil and half the butter in a large, heavy-bottomed pan. Add the onion and fry for 10 minutes, stirring, without colouring. Add the garlic and rice and cook, stirring constantly, for two minutes until the grains turn translucent.
2  Pour in the wine, if using, and simmer until the liquid has been absorbed, then add the hot stock a ladleful at a time (you may not need all of it), stirring often. The rice will take 20-25 minutes to become al dente.
3  Meanwhile, pod the broad beans. In a pan of boiling water, cook the beans for four minutes. Drain, plunge into a bowl of cold water to refresh then drain again. Peel off the outer skins then set aside.
4  When the rice is almost cooked (after about 20 minutes) add the asparagus. Cook for a further three to four minutes, depending on its thickness. The rice should be cooked but still have some bite.
5  Add the broad beans, the rest of the butter and half the cheese. Season to taste. Stir, turn off the heat, cover and leave for 5 minutes.
6  Stir in the herbs just before serving.