Server info: v-gs2-hybapp-02, release_3_21
PWk: Prod, Tlk: GS2, Datacash: Live
    • Where to?
      Please type a region, destination or hotel name.
    • Departing
    • Staying For
      Please change your selection.
      Max nights bookable online is 20
      Call 01293 762410 * To get the best price for more than 21 nights
    • Where from?
      Any UK Airport
    • Adults
      Please change your selection.
      Maximum of 8 occupants per room.
      Call 01293 762410 * To book more than one room.
      Children (2-11)
      Please change your selection.
      Maximum of 8 occupants per room.
      Call 01293 762410 * To book more than one room.
      Child Ages
      Please update your selection.
      Choose an age for each child.
      Please update your selection.
      Only one infant per adult allowed.
      Infants under 2 
      Add a room
      To book more that one room please click continue.
Where from?
Hide
  •  
    Search
    Searching
  • Where to?
    Resort
  • Departing I'm flexible with my dates
  • Staying For
  • Rooms
  • Room 1
    Adults
    Children(2-11)
  • Search
    Searching

 

Spring time risotto with fresh peas, broad beans, courgettes and asparagus

This is spring on a plate, and one of my favourite risotto dishes in celebration of the first vegetables of the season. You can of course make it out of season using frozen produce, but somehow it will not give you that extra crunch and freshness. Risotto is mainly a northern Italian dish due to the rice growing regions of Lombardy, Piedmont and Veneto, however, it is now widely eaten all over Italy and makes a wonderful, quick meal.

Make it yourself 

4 x servings

 

Ingredients

  • 2 x courgettes
  • 100g asparagus
  • 4 tablespoons olive oil
  • 1 x small onion, very finely chopped
  • ½ stalk celery, very finely chopped
  • 350g arborio rice
  • 100g fresh peas, clean weight
  • ½ glass white wine
  • Salt (for pasta water)
  • 1.5 litres vegetable stock, kept gently simmering in a pan
  • 25g butter
  • 25g parmesan cheese, freshly grated

Method

  1. First prepare the courgettes. Wash well and trim the ends. With a small sharp knife, cut strips lengthways of the green part and chop very finely. Discard the white middle bit (you can keep for your vegetable stocks). Then prepare the asparagus. Discard the hard part of the asparagus, finely chop the rest keeping aside the tips.
  2. Heat the olive oil in a saucepan. Add the onion and celery and sweat on a gentle heat. Add the rice and stir well coating each grain with the oil ensuring you don't burn the rice so keep on a gentle heat and keep stirring. You will notice the rice granules become shiny. At this stage, add the white wine, keep stirring until the wine evaporates. Then add the peas, broad beans, courgettes and asparagus (not the tips), mix well, always ensuring that the vegetables do not stick.
  3. Add a couple of ladlefuls of stock and keep stirring until the liquid evaporates. Then add more stock and continue to do so for about 20/25 minutes. About 5 minutes before the end of cooking time, add the asparagus tips. Remove from the heat, beat in the butter and parmesan. Leave to rest for a minute and serve immediately.