This fresh, spring risotto has great depth as it’s made from a stock of the pea pods, asparagus ends, and parsley stalks. There’s less waste, more flavour
Prep:20 mins
Serves 4
1l vegetable stock250g fresh peas in their pods, podded and pods reserved200g bunch asparagus, trimmed (woody ends reserved) and slicedsmall pack parsley (25g), leaves picked and roughly chopped, stalks reserved3 tbsp olive oil50g butter1 onion, finely chopped300g risotto ricesmall glass of white wine100g podded, blanched broad beans (peeled if you like)3 skinless chicken breasts50g parmesan, finely gratedhandful wild rocket
STEP 1To make the base, bring the stock to the boil, then add the pea pods and asparagus ends. Simmer for 2 mins, then add the parsley stalks and take off the heat. Use a powerful stick blender to blitz everything to make a green stock, then pass through a sieve into a jug. Set aside.STEP 2Heat 2 tbsp of the oil and half the butter in a heavy, wide pan. Tip in the onion and sizzle gently for 5 mins until soft. Turn up the heat slightly, tip in the rice and stir for a few mins. Pour in the wine and cook down until it has been absorbed into the rice.STEP 3Add ladles of stock to the rice, stirring, adding another ladleful after it’s been absorbed. Once the rice is starting to soften but is still chalky (about 20 mins), stir in the peas and asparagus. Keep adding stock until it’s all been used and the rice is just cooked, then stir through the broad beans.STEP 4While the rice is cooking, heat the remaining oil in a frying pan. Season the chicken and pan-fry for 3-4 mins each side until lightly browned and just cooked through. Turn the heat off but leave the chicken in the pan to keep warm.STEP 5Once the risotto is cooked, take off the heat and scatter over the parmesan, the rest of the butter and the parsley leaves. Cover the pan and leave to sit for a few mins. Carve the chicken into thick slices, give the risotto a good stir, season well and scatter over the rocket. Serve the risotto topped with the sliced chicken.
