The Ultimate Summer Risotto
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
Bunch of Asparagus - £1.80
Frozen Peas - £0.76
Salted Butter - £1.18
Bunch of Parsley - £0.56
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.
1. Dissolve 1 and a half stock cubes in a liter of water.
2. Finely dice one onion and two cloves of garlic.
3. Add into a deep pan with a good glug of olive oil. Fry until soft, and then pour in 440 grams of Arborio rice. Mix the rice about, coating it in the oil.
4. Then, 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 starches, making it thick and oozy.
5. 5 minutes into cooking the rice, add two large handfuls of frozen broad beans, and two large handfuls of frozen peas into a bowl of boiling water. Chop your asparagus spears into bitesize pieces, and add them to a bowl, covering them with the hot vegetable stock. Leave the vegetables to sit in the boiling water.
6. Back to the risotto. Keep beating and mixing, until the rice is almost done, still a bit raw in the middle. At this point, drain the asparagus and add it to the risotto. Mix everything together, and then 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 stock has been absorbed. Season with salt and pepper and remove from the heat.
7. 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!