Garden Fresh Asparagus and Broad Bean Risotto Recipe
Prep Time:
10 minutes
Cook Time:
50 minutes
Servings:
6 Portions
Ingredients
  • ½ pound fresh asparagus
  • 2½ pints vegetable or chicken stock
  • 4 stalks fresh basil, plus extra for serving
  • 5 tablespoons butter, divided
  • 1 tablespoon olive oil
  • 1 medium-sized onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 cup risotto rice (Arborio rice is recommended)
  • 1 cup white wine
  • 1 cup broad beans, frozen or fresh
  • ⅓ cup grated Parmesan, plus extra for serving
  • Zest of 1 lemon
Directions
  1. Chop the woody ends off the asparagus and then cut the remaining stalks in half. Add the woody end sections to the vegetable or chicken stock in a large pan set to low heat.
  2. Heat up a medium sized-pan full of water over a high heat until it begins to boil, then cook the middle and top sections of the asparagus for 2 minutes. Remove the asparagus from the water, and place it straight into ice water in a bowl, and let it cool for 4 to 5 minutes. Then, remove them from the water and let the asparagus drain on kitchen towel, drying them gently. Set the asparagus tips to one side.
  3. Add the middle segments of the asparagus to a food processor with 4 stalks of fresh basil and blend to form a smooth green purée. Add a tablespoon or two of water if it needs loosening. Set to one side.
  4. Heat a large, deep pan to a medium heat. Add 1 tablespoon butter and the olive oil, then the chopped onion to the pan. Fry for a few minutes until translucent. Add the garlic to the pan and fry for a minute or two longer.
  5. Add the risotto rice to the pan, thoroughly coat it in the oil and fry for 1–2 minutes before adding the white wine.
  6. Cook the risotto rice in the wine until it is absorbed. Start ladling in the stock (leave the asparagus ends behind in the stock pot), keeping the risotto moving around in the pan all the while.
  7. After 15 minutes the risotto rice will be reaching an al dente state. Add the broad beans to the pan and cook with the risotto for 5 more minutes, until the risotto rice is perfectly al dente.
  8. Remove the pan from the heat and then mix in the remaining butter, the asparagus and basil purée, the grated Parmesan, the zest of 1 lemon, and salt and pepper to taste. Top with the asparagus tips, more Parmesan (if you like your risotto especially cheesy), and serve.