Broad Bean And Asparagus Risotto With Slow Roasted Tomatoes

Hey everyone, it's Louise, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, Broad Bean and Asparagus Risotto with Slow Roasted Tomatoes. It is one of my favorites food recipes. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Broad Bean and Asparagus Risotto with Slow Roasted Tomatoes is 2 people. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to prepare a few components. You can cook Broad Bean and Asparagus Risotto with Slow Roasted Tomatoes using 12 ingredients and 7 steps. Here is how you can achieve it.

#seasonsupply veg delivery this week included new season broad beans, asparagus and cherry tomatoes.

Ingredients and spices that need to be Prepare to make Broad Bean and Asparagus Risotto with Slow Roasted Tomatoes:

1. 1 onion
2. 2 cloves garlic
3. Glug of olive oil
4. 150 g Risotto rice
5. large glass of white wine (plus extra for drinking ;) )
6. 500 ml stock (I used Knorr chicken stock pot)
7. small handful of Broad beans
8. 4 Asparagus spears
9. Juice of 1 lemon
10. 15-20 cherry tomatoes
11. salt and pepper
12. Parmesan

Steps to make 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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So that's going to wrap it up for this special food Recipe of Super Quick Homemade Broad Bean and Asparagus Risotto with Slow Roasted Tomatoes. Thanks so much for reading. I'm sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!