Summer Fest Week 3 - Risotto

Ok, so this is going to be a quick one tonight - I've just done a session with British Military Fitness and I think I might die. It hurts! Every muscle in my body is in pain... But I have to say it was a lot of fun. But it does mean that this week's Summer Food Fest post is a little shorter than usual!
For this week's theme of beans and greens I thought I'd whip up a quick, classic risotto primavera (despite it being estate) with some of the great greens around this time of year. I adore peas although I must confess these are of the frozen variety! I'm of the opinion that unless you grow them, peas aren't really worth buying fresh. The asparagus and broad beans I also decided on are two of my favorite green vegetables. Come to think of it, I'm a huge fan of green veg, especially al dente. Nothing worse than mooshy green veg.

I'm waffling - it happens when you've had a scary sergeant screaming at you for an hour to do more burpies. Whatever they are.

Risotto Primavera

300g Risotto rice (I use carnaroli)

600g broad beans (weighed still in their pod - about 150g shelled or frozen)

150g asparagus

200g peas

1 litre of stock (I used a tsp marigold stock powder, dissolved)

1 large shallot, finely chopped

3 large spring onions, trimmed and chopped

1 fat garlic clove, lightly crushed

2 tbsp olive oil

50g butter

125ml white wine

1/2 lemon

Parmesan and seasoning

Have the stock in a pan simmering away. This really does make a difference to the texture of risotto.

First thing to do is peel the broad beans - double pod them, if you will. To do this, take the de-podded beans and blanch for 1 min in boiling water before rinsing under the cold tap. Peel off the tough outer skin. If you're using frozen broad beans, let them defrost and they should peel easily.

Heat a heavy based saucepan with the oil and half the butter in. Saute the shallot, spring onion and garlic for 3-5 mins until softened. Then add the rice, stirring until coated with the oil/butter mix.

Add the white wine and let it sizzle away for a few mins to evaporate off the alcohol. Once the rice has absorbed most of the wine, add the stock, a ladelful at a time. You probably won't need all the stock. Keep adding the stock, gently stirring the rice as you go, until the rice is no longer opaque in the centre, is a little al dente and smooshes easily when pressed between your finger and thumb.

Once the rice is cooked, add the peas, a good grating and Parmesan, the rest of the butter and a generous season. I also added some grated lemon zest and a squirt of lemon juice, but if you don't have one to hand don't get overly concerned. Pop the lid on and let the rice rest while you cook the asparagus and broad beans. These need 4 minutes in boiling salted water. Drain and carefully fold into the risotto. Top with a bit of grated Parmesan and some freshly milled black pepper and enjoy!

Rosy xx