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Ingredients requirements for Broad Bean and Asparagus Risotto with Slow Roasted Tomatoes:
- Require 1 - onion
- Need 2 cloves for garlic
- Need Glug of olive oil
- Prepare 150 g - Risotto rice
- Give for large glass of white wine (plus extra for drinking ;) )
- You need 500 ml stock (I used Knorr chicken stock pot)
- You need - small handful of Broad beans
- You need 4 for Asparagus spears
- Need - Juice of 1 lemon
- Get 15-20 of cherry tomatoes
- Make ready salt and pepper
- Get Parmesan
Broad Bean and Asparagus Risotto with Slow Roasted Tomatoes steps:
- 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!
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