The freshest summer risotto about.
The stock cooks the asparagus perfectly so it is al dente - don't be tempted to boil it.
If you run out of stock before the rice is cooked, just make more with the leftover stock cube.
COOKING TIME (INCLUDES PREPARATION TIME): 45 MINUTES
1 Bunch of Asparagus - £1.80
Frozen Peas - £0.76
Salted Butter - £1.18
1 Bunch of Parsley - £0.56
1 Bunch of Mint - £0.56
Block of Parmesan - £2.00
Frozen Broad Beans - £1.10
Stock Cubes - £0.49
Garlic - £0.14
Arborio Rice - £1.10
Total Cost - £9.99 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.
Dissolve 1 and a half stock cubes in a litre of water.
Finely dice one onion and two cloves of garlic.
Add to a deep pan with a good glug of olive oil. Fry until soft and pour in 440 grams of Arborio rice. Mix the rice about, coating it in the oil.
Keep adding stock, bit by bit. As the rice absorbs the stock, pour in a bit more. Keep beating the rice about with a wooden spoon to release the starch, making it thick and oozy.
After 5 minutes of cooking the rice, get a bowl of boiling water. Add two large handfuls of frozen broad beans and two large handfuls of frozen peas.
Chop your asparagus spears into bite-size pieces. Add them to a bowl, covering them with hot vegetable stock. Leave the vegetables to sit in the boiling water.
Back to the risotto. Keep beating and mixing until the rice is almost done, but still a bit raw in the middle. Drain the asparagus and add it to the risotto. Mix everything together and add the drained broad beans and peas.
Keep mixing and adding stock and then add a big knob of butter. Beat it in until it has dissolved and the last of the stock has been absorbed. Season with salt and pepper. Remove from the heat.
Add a bowl of grated Parmesan, a large handful of chopped parsley, and a large handful of chopped mint. Mix everything together, drizzle over some olive oil, garnish with leftover parsley and mint leaves, and serve with some Parmesan shavings!