Pea, Broad Bean & Rocket Risotto with Chicken

 

This fresh, spring risotto has great depth as it’s made from a stock of the pea pods, asparagus ends, and parsley stalks. There's less waste, more flavour

What you will need

1l vegetable stock

250g fresh peas in their pods, podded and pods reserved Peas p-ees A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

200g bunch asparagus, trimmed (woody ends reserved) and sliced Asparagus a-spa-ra-gus Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…

small pack parsley (25g), leaves picked and roughly chopped, stalks reserved Parsley par-slee One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

3 tbsp olive oil Olive oil ol-iv oyl Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

50g butter Butter butt-err Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

1 onion, finely chopped Onion un-yun Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

300g risotto rice Risotto rice To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…

small glass of white wine

100g podded, blanched broad beans (peeled if you like)

3 skinless chicken breasts

50g Parmesan, finely grated Parmesan parm-ee-zan Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

handful wild rocket Rocket roh-ket Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

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