Risotto with peas, broad beans and green asparagus actually is a typical spring recipe. I created this in the spring when all these vegetables where in season and available at the farmers market. I just never got round to post it on the blog. As I was looking at what to cook this week, I came across my notes for this lovely risotto. I realised that apart from the asparagus this might just as well work in the autumn. The beans and peas might not be fresh from the field or the garden, but they are pretty tasty coming from the freezer as well.
As the the days are getting darker and cooler, we may resort to the freezer for vegetables more anyway. In the autumn I would personally leave out the asparagus and not buy any imported from a far away country or grown in a heated glass house. Stick to the peas and beans only when they aren’t in season.
I totally recommend double podding the broad beans. I didn’t used to because it is quite tedious and time consuming, but it is so worth it. Ask somebody to help you with this job, it is perfect to train fine motor skills of young kids. It doesn’t only make the beans look a lot more attractive, the peel is just a bit chewy anyway, it really is better to take it off.
Cooking the risotto in a pan
Making this risotto is pretty standard and very similar to the risotto with watercress and prosciutto crudo I posted a while back: You cook the vegetables first, then make the risotto in a frying pan, by pouring in vegetable stock ladle per ladle. When the rice is cooked and soft, add some parmesan and then carefully add the cooked vegetables without breaking them up too much.
You can also cook risotto in the oven if you need to win time. In that case you pour over all the stock at once and putting it in the oven to cook. I have done so to try, but I don’t like it as much, it is just a compromise I find.
For ham lovers only
You might want to add a little bit of fried prosciutto crudo on top. It gives just that extra bit of flavour for lovers of ham. If not leave it out and you have a perfectly tasty vegetarian dish for you.
This is how the fresh peas from the farmers looked like a few months back. Don’t they look delicious!? There is just something magic about fresh peas I find! It makes me longing for the next spring already…
Risotto with peas, broad beans and asparagus
|Prep:||Cook:||Yield: 2 adults and 3 young kids (or 4 adults)||Total:|
- 200 grams of peas
- 200 grams of broad beans
- 200 grams of asparagus
- 1 shallot
- 2 cloves of garlic
- 400 grams of risotto rice
- 50 grams of parmesan
- 1.5 liter of vegetable stock
- Peel the bottom of the asparagus and cut of the bottom (about 2 cm or 1 inch).
- Boil the broad beans for 6 minutes and leave to cool down so you can remove the pod around them if you decide to do so.
- Boil or microwave the peas for about 2 minutes if using petit pois, 5 minutes if using garden peas.
- Boil the asparagus until just tender, about 4 to 6 minutes, depending on the size.
- Cut the shallot in little pieces, peel and crush the garlic cloves.
- Add a tablespoon of olive oil to the frying pan and warm up on a low to medium heat.
- Add the garlic and the shallot, fry briefly before adding the uncooked rice.
- Stir well so the rice kerns are coated with the olive oil.
- Take care of the shallot so it doesn't burn.
- Now start adding the vegetable stock, ladle per ladle. Let the rice suck up the stock before adding the next ladle.
- Continue until the risotto is cooked, soft but firm, or as you like it.
- Add some parmesan and mix it in.
- Add the vegetable carefully without damaging them.
- Serve with some more parmesan.
from More Than Just Carrots