A Spring Risotto with Asparagus, Broad Beans, Mint & Lemon

Another recipe for everybody! This is a fresh and summery risotto with a minty kick, hope you enjoy :) I estimated lots of my measurements and quantities in this one so just go with what feels right to you!

Ingredients (Serves 4 – 6)

4 Sticks of Celery (Very finely sliced)

2 medium white onions, finely chopped

4 garlic cloves, chopped

2 tbsp extra virgin olive oil

A bunch of asparagus

Lots of broad beans

Juice of 1 lemon

Rind of 1 Lemon

Vegetable stock

Some mint leaves (roughly chopped)

Risotto Rice (portion as per packet states)

Chilli Flakes (optional)

Parmesan

Method

  1. Heat some oil in a pan, and gently fry your onion, garlic and celery until the mixture is soft and translucent (around 10 mins). This will form the base of your risotto.
  2. Now tip in your rice and fry for about 2 mins making sure that it is well coated. Keep a pan of stock on the boil and add your first quantity to just cover the rice. Make sure you keep stirring and add more stock when necessary.
  3. Prep your asparagus as follows: Chop of the tips and 1 inch below the tips – these will be used for roasting. Discard the woody ends of your remaining stalks and cut the remaining asparagus into thinly sliced disks.
  4. Heat oven to 200C / 180C fan / Gas Mark 6. Toss the roasting asparagus in olive oil and roast until soft (around 20 mins).
  5. After the risotto has been cooking for around 12 mins, add the broad beans and asparagus tips, keep stirring and adding stock when needed, just a ladle full at a time.
  6. Add the lemon juice, half of your rind, and a some of the chopped mint leaves.
  7. When the rice is ready, in approximately another 12 minutes time (the risotto should be creamy and binding with a little bit of bite) stir through some parmesan and some butter if you wish, put a lid on your pan and let it sit for around 2 mins.
  8. Serve risotto ontp plates, top with your roasted asparagus, a little more parmesan, the rest of the lemon rind and some fresh mint. Season with salt and pepper to taste. (I also added some chilli flakes for an extra kick!)

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One thought on “A Spring Risotto with Asparagus, Broad Beans, Mint & Lemon

  1. Pingback: Mushroom and asparagus risotto with apple vinegar and no butter… | Chocolate Spoon & The Camera

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