Broad Bean and Asparagus Risotto with Slow Roasted Tomatoes.
You can have Broad Bean and Asparagus Risotto with Slow Roasted Tomatoes using 12 ingredients and 7 steps. Here is how you cook that.
Ingredients of Broad Bean and Asparagus Risotto with Slow Roasted Tomatoes
- You need 1 of onion.
- Prepare 2 cloves of garlic.
- Prepare of Glug of olive oil.
- You need 150 g of Risotto rice.
- Prepare of large glass of white wine (plus extra for drinking ;) ).
- Prepare 500 ml of stock (I used Knorr chicken stock pot).
- You need of small handful of Broad beans.
- You need 4 of Asparagus spears.
- It's of Juice of 1 lemon.
- Prepare 15-20 of cherry tomatoes.
- It's of salt and pepper.
- It's of Parmesan.
Broad Bean and Asparagus Risotto with Slow Roasted Tomatoes step by step
- 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..
- 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..
- 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..
- Pour the wine into the pan and reduce by half - this will boil off the alcohol and just leave the wine taste..
- 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..
- 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..
- Spoon the risotto into a pasta bowl, heap the sweet roasted tomatoes on top and then grate on lots of fresh Parmesan. Enjoy!.