1 litre of vegetable or chicken stock, preferably organic
1 bunch of asparagus
100 grams of frozen broad beans
1 tablespoon of olive oil
40 grams of unsalted butter
1 small onion, peeled and halved
2 sticks of celery, trimmed
300 grams of risotto rice
125 millilitres of white wine
100 grams of frozen petit pois
1 small bunch of fresh mint, leaves picked and finely chopped
zest and juice of 1 lemon
20 grams of freshly grated Parmesan cheese
sea salt and freshly ground black pepper
extra virgin olive oil
Start by bringing the stock to the boil in a small saucepan on a high heat, then reduce to a very gentle simmer. Snap the woody ends off the asparagus then finely slice the stalks, leaving the tips whole. Add to the stock with the broad beans to blanch for 1 minute. Use a slotted spoon to scoop the beans into a bowl of cold water, and pop them out of their skins. Drain and put aside.
Make sure the stirrer attachment is in place in the HomeCooker pan, then set the temperature to 130°C. Once the pan has heated up, add the olive oil and half the butter. Sit the Cutting tower alongside the HomeCooker with the coarse grater in place and switch it on. Run through the onion and celery into the pan (if you don’t have a Cutting tower, simply finely chop by hand). Set the timer for 10 minutes, so the veg are soft but not coloured.
Add the rice to the pan and increase the temperature to 175°C. Set the timer for 5 minutes, so the rice turns translucent. Add the white wine and let it bubble for a couple of minutes, then pour in the hot stock. Reduce the temperature to 130°C and set the timer for 15 minutes.
Add the peas, beans and asparagus, along with the remaining butter, and set the timer for a final 5 minutes. Turn the HomeCooker off, remove the pan and the stirrer attachment. Mix in the chopped mint, lemon juice, and most of the lemon zest and Parmesan, season to taste then pop the lid on the pan and leave to sit for 2 minutes. Divide between your plates, scatter over the remaining lemon zest and Parmesan, drizzle with a little extra virgin olive oil and serve right away.
Chef’s tip: Frozen peas and broad beans suit this recipe just fine, but if it’s the right season and you can pick up fresh peas and beans, it’s well worth podding those and using them instead – you can’t beat that beautiful fresh taste.
Italian vegetable stew with broad beans, peas & artichokes