Vegetables, beautiful vegetables

Abby from eat the right stuff is celebrating UK’s National Vegetarian Week with an event where food bloggers around the world are invited to show off their skills at creating fantastic vegetarian dishes.

I found some broad beans in my freezer and decided to use them with asparagus and peas in the

The ultimate risotto primavera


This is the ultimate taste of spring!

-========= REZKONV-Recipe – RezkonvSuite v1.4
Title: The ultimate risotto primavera
Categories: Vegetarian
Yield: 4 Servings

Ingredients

200 grams   Shelled broad beans, 800 g, 1 lb 12 oz in the
      — pod
4 medium   Shallots
3     Spring onions, trimmed
1 small   Garlic clove
250 grams   Bunch asparagus
1.3 liters   Good quality chicken or vegetable stock,
      — preferably homemade
1 tablesp.   Olive oil
85 grams   Butter
350 grams   Carnaroli rice (or Arborio or Vialone)
100 ml   Dry white wine
140 grams   Shelled peas
100 grams   Parmesan, finely grated

Source

  Good Food magazine, May 2005
  Edited *RK* 05/20/2007 by
  Ulrike Westphal@Küchenlatein

Directions

1. If using fresh broad beans, drop them into boiling water, leave for 1 min, then drain and cool under cold water. Peel off the skins. For frozen beans, just thaw, then peel. Chop the shallots, spring onions and garlic as finely as you possibly can. Snap the woody bases from the asparagus spears and discard. Slice each spear into 4 diagonal pieces. Pour the stock into a separate pan and bring to a simmer.

2. Heat the oil and half the butter in a heavy, wide pan. Tip in the shallots, spring onions and garlic and cook for 3-4 mins until soft and see-through, but not brown, stirring often. With the heat on medium, add the rice and keep it moving with a wooden spoon for a few mins so it gets toasted, but not coloured, and very hot. Once it starts to hiss and sizzle, pour in the wine. Keep stirring for about a min until the wine has evaporated.

3. Put the timer on for 20 mins (it takes 18-20 mins to add the stock), now add 1 1/2 ladles of stock, letting it simmer, not boil. Keep stirring until all the liquid is absorbed, scraping the sides of the pan to catch any stray bits of rice. Continue to stir and add a ladleful of stock once the previous amount has been absorbed. (If you add too much stock at a time the risotto won’t be as creamy.) The rice tells you when it needs more stock. You will hear it sigh and when you pull a spoon across the bottom of the pan it should leave a clear line

4. After 14 mins add the beans and peas to the rice with some seasoning. At the same time, drop the asparagus into the stock and let it simmer for 4 mins, then lift out with a slotted spoon and add to the rice. Start tasting the rice now too – when done it should be softened, but with a bit of bite in the centre, almost chewy, and the risotto creamy – overcooking just makes it mushy. Continue adding stock and stirring until done (you may have a little stock left). Take the pan off the heat, add half the parmesan and the rest of the butter plus a splash of stock to keep everything moist. Put the lid on the pan and leave for 3 mins to rest. Serve with the remaining parmesan.

:Easy
:Cook 1 hr – 1 hr 10 mins

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3 thoughts on “Vegetables, beautiful vegetables

  1. abby (Gast)

    delicious!
    ulrike, your picture is making me hungry! when i make a risotto with these vegetables i like to add fresh mint and lemon. thanks for getting involved in vegetables, beautiful vegetables.

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