Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.

Summer Vegetable Risotto

Simple and full of fresh summer flavours. I often make asparagus risotto but decided to bulk this one out with everything green I could lay my hands on.

Serves: 4

Prep: 10 minutes
Cooking: 30 minutes
Total:  40 minutes

Difficulty: easy

 

INGREDIENTS

2 onions finely chopped
4 garlic cloves crushed
300g Arborio risotto rice
150ml white wine
1.4l hot stock
45g/2tbsp grated Parmesan or Pecorino
500g fresh broad beans or 200g frozen podded
100g frozen peas
500g fresh asparagus
Fresh basil and mint leaves roughly chopped ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Snap off the woody ends from the asparagus and discard them.

 

 

Pod the broad beans then blanch them for 4 minutes. Cool the beans in iced water and pod again . Or cheat and use frozen edaname beans!

Chop the bases of the asparagus spears into 1/2 cm slices keeping the asparagus tips. Set the tips aside.

Colour the onion in a pan with some oil for 10 minutes before adding the garlic and the chopped asparagus stems. Stir for a minute then add the Arborio rice.
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After 1 minute add the wine and let it bubble.

Add the stock one ladleful at a time until the rice is cooked (about 25-30 minutes). The texture should be creamy.
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Stir through the asparagus spears, the peas, cooked broad beans and most of the Parmesan or Pecorino. Add a knob of butter and stick a lid on the pan for 5 minutes.
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Season and serve with extra grated cheese and a drizzle of oil plus the fresh mint and basil. ⠀⠀⠀⠀⠀

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