Garden Fresh Asparagus And Broad Bean Risotto Recipe

There's nothing quite like a comforting bowl of risotto; it's like a warm hug on a plate. This northern Italian rice dish is rustic yet timelessly classy and provides a great lesson in patience along with its rich, creamy flavor. This is no quick and easy meal option — to make a great risotto requires your full, undivided attention. It is absolutely worth it though as the attention you lavish on this dish while it is cooking will result in a delicious and dreamy dinner so good you'll be back for seconds. 

This risotto, created by Tasting Table recipe developer Jennine Rye, is a celebration of all things green and seasonal, with asparagus, broad beans, fresh basil, and lemon combined to make a dish that is equal parts fresh and creamy. This dish can easily be served as a main meal; it makes a delicious vegetarian dish that is both hearty and filling, as well as nutritious, or it can be paired alongside a variety of proteins for the meat eaters among us. Serve it with a fresh salad and a glass of crisp white wine to really complete the meal.

To make this garden fresh asparagus and broad bean risotto, first, you will need to gather the ingredients. The fresh ingredients you will need are asparagus, basil, an onion, broad beans, a lemon, butter, and grated Parmesan. Additionally, you will need olive oil, white wine, salt and pepper, and of course, risotto rice. We recommend using Arborio rice, as it is the best type of rice for making risotto. Due to its high starch content, this rice creates super creamy risotto. It's also widely available and affordable, making it the perfect choice.

To begin this recipe, you will start by preparing the asparagus. Chop off the woody ends of this green vegetable and add them to your chosen stock. This will sit on the hob staying warm until you're ready to add liquid to your risotto. While this sits the asparagus ends will infuse with the stock, adding additional flavor to the resulting dish.

Chop the remaining asparagus stems in half and blanch them. This process of boiling the asparagus and then cooling it throughly in an ice bath will help the vegetable to retain its crispness, its lovely green color, and its nutrients. At this stage, set the asparagus tops to one side as they will be added to the risotto dish right at the end of the cooking process.

To add further fresh flavor to this risotto dish, as well as give it a bit of green color, you'll need to make an asparagus and basil purée. While it sounds fussy, it really is as simple as adding the ingredients to a food processor and blending everything together. Add the middle of the asparagus stems along with the basil, and then keep the food processor going until the mixture is smooth and has a lovely vibrant green color. It may be necessary to add a tablespoon or two of water to help create the purée.

Every good risotto needs a flavor base, and that is typically onion. Fry the onion in olive oil and some butter for a few minutes until they are soft and translucent. Add the garlic and fry everything a little longer. Then, add the risotto rice to the pan and toast it for a minute or two. This step is small but important as it coats the rice with a layer of oil as it starts the cooking process, resulting in rice that doesn't break apart when cooked. It only needs a short while — don't cook the rice like this for too long — then it's time to add the white wine.

Once the rice is in the pan it is important to remember to keep it moving. As you ladle the stock into the pan, keep gently stirring the risotto. This movement agitates the rice which helps to release its starch, resulting in the deliciously creamy texture of a well-cooked risotto. The risotto will be ready when it has thickened, and the grains of rice still retain a little bite. Be careful not to overcook the risotto as it will quickly become mush. Add the broad beans to the risotto as it cooks, making sure to add them with enough time left to cook them through while still retaining a little bite. 

To finish this asparagus and broad bean risotto, take it off the heat before adding the butter. Stir it in quickly to emulsify it, giving the risotto a wonderfully light and fluffy texture. Then mix in the asparagus and basil purée, the grated Parmesan, and the lemon zest. Finish off your dish with salt and pepper to taste, and top with the reserved asparagus tips and more basil leaves. Add additional Parmesan if you like your risotto extra cheesy. Store any leftovers in an airtight container in the fridge for up to four days. Reheat thoroughly before consuming. This dish can also be frozen.