Ingredients
Ingredients
125g arborio rice
20g butter
20ml Yorkshire Rapeseed Oil
1 shallot, diced
50ml dry white wine
375ml vegetable stock (boiling)
1 bundle Yorkshire asparagus
50g fresh peas, podded
50g fresh broad beans, podded
1 teaspoon flat leaf parsley, chopped
1 teaspoon flat leaf parsley, chopped
½ teaspoon oregano, chopped
½ teaspoon chives, chopped
20g freshly grated Parmesan cheese
Salt and pepper
Method
- Prepare the asparagus by bending the asparagus at the base to make it snap, then lay on a flat surface and peel away from the last leaf of the tip toward the base carefully. Use the peelings and woody stems in the vegetable stock.
- Bring a pan of salted water to the boil then add the prepared asparagus and cook for 2 minutes. Remove and plunge the spears into cold ice water. Do the same with the peas and broad beans. When cold drain the asparagus, beans and peas. Cut the asparagus into ½ inch long pieces. Remove the husk from the broad beans and set aside.
- Heat the butter and oil in a large heavy pan. When the butter has melted, add the diced shallot and gently cook for 2 minutes.
- Add the Arborio rice and cook for 2 minutes, stirring the rice until it is coated and has become translucent.
- Pour in the white wine and bring to the boil. Reduce the heat and simmer for 2 minutes.
- Gradually add the hot vegetable stock, a little at a time, waiting for each quantity to be absorbed before adding more. Stir continuously with a spatula.
- After 20-25 minutes the rice should be tender and creamy.
- Add the beans, peas and asparagus, mix in gently.
- Season well, add the chopped parsley, oregano, chives and the Parmesan. Mix well and serve.