This lovely spring risotto is positively bursting with green goodies!
Fresh from the garden: broad beans, green beans, marjoram, garlic, onion, pea shoot tendrils
Recipe source: Melissa
Serves: 6 at home or 24 tastes
What to do:
- Measure 2 litres of water into the medium saucepan, add the bouillon and bring it to a simmer on medium heat.
- Peel and finely chop the onion and garlic.
- Heat the butter and 2 tablespoons of olive oil and butter over medium heat in the large stockpot. Add the chopped onion and cook until translucent & then stir in the garlic and then rice until the grains begin to crackle.
- Begin adding the simmering stock, a ladle at a time, and stir in until fully absorbed. The stock should just cover the rice and bubble. Stir every minute or so, making sure you get into all the edges of the pan with the wooden spoon.
- Meanwhile fill the smaller saucepan with water and set to boil. Pod the broad beans and boil for 3 minutes. Drain, refresh in a bowl of cold water and pod again. Reserve in a small bowl.
- Wash and chop the asparagus into 1cm lengths. Measure out the peas from the freezer and reserve. Wash and snip the beans into 1cm lengths.
- After about 15 minutes add all the peas, the broad beans, the green beans and the asparagus and stir in, cooking for another 5 minutes.
- Meanwhile, zest the lemon and grate the parmesan to yield about ½ cup. Wash and gently spin the pea shoots dry. Wash, spin and strip the marjoram leaves.
- When the rice is just tender all the way through but still slightly firm, usually in about 20 minutes, it is done.
- When you are ready to serve, add in a last ladleful of stock. Stir in the pea shoots, lemon zest and parmesan, and remove from the heat. Taste now and check the seasoning. The mixture should be creamy.
- Serve onto the bowls and eat right away!