Risotto of peas, broad beans and asparagus
2 person starter – 25 minutes
[this can also be used to accompany grilled meat]
Ingredients:
120 grams asparagus, bottom of stems removed, cut into pieces
120 grams podded broad beans
120 grams podded peas
1 shallot, peeled and finely sliced
1 tablespoon olive oil
200 grams risotto rice (arborio, not lon-grain)
250 millilitres white wine or cider
1 chicken stock cube
Freshly grated Parmesan cheese
Preparation:
Cook the green vegetables in the microwave for 4 minutes at 800 W
Fry the shallot in the oil. Add the rice.
Stir until the rice is translucent, then add the liquid and the cube.
Stir continuously until the liquid has been absorbed and the rice is cooked.
Add the asparagus, beans and peas. Stir gently.
Serve in individual dishes covered with parmesan.
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