July 1, 2013 by dgarnett2013
Risotto with spinach and broad beans: DG
You can use any green vegetables instead of or in addition to broad beans and spinach, eg peas, courgettes, asparagus, chard etc.
- 200g arborio or risotto rice
- 1 – 1/2 pints chicken stock
- 1 medium red onion, peeled and finely chopped
- 2 tabs olive oil
- 80g butter – 50g of it, cut into cubes and kept cold
- 50ml extra dry white vermouth
- large bunch of spinach – thoroughly washed and torn into medium size pieces
- Broad beans – as many as you have – shelled.
- Salt, pepper & chopped flat leaf parsley to season
Blanche the broad beans briefly in boiling water, then pop them out of their skins.
Put the chicken stock in a saucepan and bring to a slow simmer.
In a large, heavy-bottomed saucepan heat the olive oil and 30g of the butter, then cook the onion until soft, but not brown – about ten mins.
Add the rice and stir for two mins to clear completely with oil/ butter.
Add the vermouth and stir until it has all been absorbed.
Then add a ladle of hot stock and stir till it has been absorbed by the rice. Do this until the rice has absorbed all the stock and is cooked till just a little al dente. This takes about 20 mins.
Add the spinach and broad beans and stir them in. Add a little more stock if necessary.
Then turn the heat off, and add grated parmesan and cubed, cold butter, plus parsley, salt and pepper and beat the butter and parmesan into the risotto with a wooden spoon. The risotto should be moist and creamy.
Check the seasoning and serve with more grated parmesan.
Eaten on a summer evening.