150g shelled broad beans (about 600g in their pods)
150g asparagus spears
200g shelled small peas (about 800g in their pods)
fistfuls of ice cubes
1 tsp vegetable stock powder, such as Marigold
1 large shallot or 2 smaller ones, finely chopped
3 large spring onions, trimmed and chopped
1 fat garlic clove, lightly crushed
2 tbsp olive oil, plus extra to serve
125ml dry white wine
2 tbsp mascarpone
Ready in 50 minutes - 1 hour
the rice into a pan of boiling, lightly salted water. Boil gently for 6
minutes then drain in a sieve. There should still be a white core in
the centre of the grains. Spread the part-cooked rice on a clean tray,
cool, then chill until you are ready to finish the risotto. If covered
with cling film, the rice can be kept for up to 24 hours. Shave about
25g off the parmesan wedge and set aside for later. Finely grate the
rest and save for use in Step 8.
the broad beans for 1 minute in boiling water then drain and rinse them
in a colander under cold water. Using your fingers, pop each bean from
its skin. (Thawed frozen beans can be popped without blanching.)
the asparagus and cut the spears at an angle into lozenge shapes. Bring
1 litre of water to the boil in a large pan, add 1 tsp of sea salt,
then the asparagus, shelled peas and beans. Return to a gentle boil and
cook for 3 minutes. Meanwhile, put lots of ice cubes into a large bowl
half filled with cold water.
the vegetables in a colander set over a bowl to catch and save the
cooking water, then tip them straight into the bowl of iced water. When
cold, drain again and set aside.
the saved vegetable water into a pan and whisk in the stock powder.
When ready to finish the risotto, bring the stock to the boil and keep
it on a simmer.
another large pan, gently sauté the shallot, spring onions and garlic
in the 2 tablespoons of oil and half the butter for 3-5 minutes until
softened. Stir in the wine and cook until reduced by half.
in the rice. Now add a ladle of boiling stock and stir until it is
absorbed. Add the remaining stock, a ladle at a time, stirring until
absorbed before you add more. This takes about 8 minutes, by which time
the mixture should be slightly sloppy, not dry. You may not need all the
stock. The rice is cooked when it is just softened and has a nice shiny
glaze. Remove the garlic clove.
stir in the vegetables and remaining chives and return to a gentle
simmer, adding a little extra stock if needed. Stir in the last of the
butter, the grated parmesan and the mascarpone. Check the seasoning.
Divide immediately between four warmed shallow bowls, drizzle over a
little oil and scatter the parmesan shavings onto each serving.