Broad Bean and Asparagus Risotto with Slow Roasted Tomatoes

Name: How to cook Broad Bean and Asparagus Risotto with Slow Roasted Tomatoes - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 people
Cuisine: Us

Introduce

Chef :

Hayley Bradley

Broad Bean and Asparagus Risotto with Slow Roasted Tomatoes

#seasonsupply veg delivery this week included new season broad beans, asparagus and cherry tomatoes.

Ingredient

Food ration :

2 people

stock (I used Knorr chicken stock pot)

Cooking instructions

* Step 1

Heat oven to 180c. Slice all the tomatoes in half, season with salt and lay out on a baking tray. Roast in the oven for 30-40 minutes. The tomatoes will be sweet and sticky.

* Step 2

Prepare the veg - Finely dice the onion, crush the garlic, pod the beans, slice the asparagus into 1 inch pieces. Prepare the stock - in my case I boil the kettle and dissolve stock pot in a jug.

* Step 3

Take a large pan and add the olive oil over a medium heat. Add the onion and fry gently for a few minutes (don't let it burn) then add the crushed garlic and rice and stir fry for 1 minute.

* Step 4

Pour the wine into the pan and reduce by half - this will boil off the alcohol and just leave the wine taste.

* Step 5

Pour in half the stock, reduce to a simmer and keep stirring every minute. When the risotto starts looking dry add more stock and keep stirring. After about 20 minutes the rice should soften, get a teaspoon and taste. If it's still uncooked keep adding stock or water until it is nearly perfect.

* Step 6

When you are happy that the risotto is nearly perfect add the broad beans and asparagus, mix well and cook for 3-5 minutes. Squeeze in the juice of the lemon and season to taste.