Simple Way to Prepare Ultimate Broad Bean and Asparagus Risotto with Slow Roasted Tomatoes

Broad Bean and Asparagus Risotto with Slow Roasted Tomatoes
Broad Bean and Asparagus Risotto with Slow Roasted Tomatoes

Hey everyone, it’s John, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, broad bean and asparagus risotto with slow roasted tomatoes. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Broad Bean and Asparagus Risotto with Slow Roasted Tomatoes is one of the most popular of current trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Broad Bean and Asparagus Risotto with Slow Roasted Tomatoes is something that I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can have broad bean and asparagus risotto with slow roasted tomatoes using 12 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Broad Bean and Asparagus Risotto with Slow Roasted Tomatoes:
  1. Get onion
  2. Get garlic
  3. Make ready Glug of olive oil
  4. Prepare Risotto rice
  5. Get large glass of white wine (plus extra for drinking ;) )
  6. Make ready stock (I used Knorr chicken stock pot)
  7. Make ready small handful of Broad beans
  8. Prepare Asparagus spears
  9. Prepare Juice of 1 lemon
  10. Take cherry tomatoes
  11. Prepare salt and pepper
  12. Make ready Parmesan
Steps to make Broad Bean and Asparagus Risotto with Slow Roasted Tomatoes:
  1. 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.
  2. 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.
  3. 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.
  4. Pour the wine into the pan and reduce by half - this will boil off the alcohol and just leave the wine taste.
  5. 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.
  6. 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.
  7. 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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