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Risotto with Broad Beans, Peas, Green Asparagus And Sugar S

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CATEGORY CUISINE TAG YIELD
Grains, Meats A, Year, At, Ballymaloe 8 servings

INGREDIENTS

225 g Broad beans
Salt and freshly ground black pepper
115 g Sugar snaps
6 Stalks green asparagus
225 g Peas
1 3/4 l Chicken stock; up to 2
40 g Butter
115 g Onions; finely chopped
400 g Carnaroli; vilano, nano or
; arborio rice
90 ml Dry white wine
25 g Parmesan; freshly granted
; plus some for
; serving

INSTRUCTIONS

Bring 600ml water to the boil in a saucepan, add the broad beans and salt
and cook for 2-3 minutes, or until almost tender. Drain and refresh in cold
water. Slip the beans out of their shells.
Meanwhile, cook the sugar snaps, again in boiling salted water, until al
dente, then cook the asparagus for just 4-5 minutes. Cook the peas for 3-4
minutes. If you can keep an eye on several pots at the same time, do all
this while cooking the risotto.
To start the risotto, bring the chicken stock to the boil at the back of
the cooker and keep at a low simmer. Melt 25g of the butter in a large
saucepan, add the finely chopped onion and cook over a medium heat until
soft but not coloured, then add the rice and a generous pinch of salt. Stir
the rice over the heat for 2-3 minutes or until it turns translucent, then
increase the heat and add the dry white wine.
When the wine has evaporated, add a couple of ladles of stock, stir and
reduce the heat to medium; keep stirring. When the liquid has almost been
absorbed, add another ladleful, stirring all the time. After about 10
minutes, add the beans, peas and sugar snaps. Continue to ladle in more
stock until it is absorbed. After about 5 minutes, taste the rice; it
should be just cooked. Stir in the remaining butter, the freshly grated
parmesan and the asparagus - cut at an angle in 21/2cm pieces. Add a little
more stock if necessary. The risotto should be moist. Taste and correct the
seasoning.
Serve immediately in hot bowls with extra freshly grated parmesan cheese as
required to sprinkle over the top.
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