- 140g green peas
- 200g broad beans
- 4 shallots
- 3 spring onions, trimmed
- 250g asparagus, trimmed
- 350g risotto rice
- 1 clove of garlic
- 1.2 litres quality chicken or vegetable stock
- 100ml dry white wine
- 85g butter
- 100g parmesan
- 1 tbsp olive oil
- First, get all your vegetables prepped. If you’re using fresh beans and peas, make sure they’re de-shelled and ready to cook. Snap the woody bases off your asparagus, and slice the spears into quarters. Finely chop your spring onions, shallots and garlic, and get your stock bubbling away nicely in a separate large pan.
- Soften the shallots, garlic and spring onion in some butter in a large, heavy-bottomed pan. After three or four minutes, tip in all the rice, and move it around with a wooden spoon so it gets coated in butter, and slightly toasts. Don’t let it colour! Once it’s sizzling, chuck in your wine, and stir until evaporated.
- Set a timer for 20 minutes. Start ladling in the stock one ladleful at a time, and gently stir until it has been absorbed by the rice, then add another.
- After 15 minutes, you can add the beans, peas and asparagus, and start stirring them in. Continue to stir gently, adding the stock, until all of it has been absorbed. Taste the rice regularly - you want it to have a tiny bit of bite and not be mushy. Once you’re satisfied your rice is ready, add half the parmesan and rest of the butter, and give it all a good stir. Serve with the remaining parmesan, and enjoy!
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