Broad Bean & Asparagus Risotto


  • 1 veg stock cube
  • 100g broad beans blanched plus pods
  • 200g asparagus sliced ends reserved
  • Small bunch parsley roughly chopped stalks reserved
  • 2tbs olive oil
  • 50g butter
  • 1 onion finely chopped
  • 300g risotto rice
  • Small glass white wine
  • 50gm parmesan grated
  • Handful of rocket


  1. To make the base, bring the stock to the boil, then add the bean pods and asparagus ends. Simmer for 2 mins, then add the parsley stalks and take off the heat. Use a powerful stick blender to blitz everything to make a green stock, then pass through a sieve into a jug. Set aside.
  2. Heat 2 tbsp of the oil and half the butter in a heavy, wide pan. Tip in the onion and sizzle gently for 5 mins until soft. Turn up the heat slightly, tip in the rice and stir for a few mins. Pour in the wine and cook down until it has been absorbed into the rice.
  3. Add ladles of stock to the rice, stirring, adding another ladleful after it’s been absorbed. Once the rice is starting to soften but is still chalky (about 20 mins), stir in the beans and asparagus. Keep adding stock until it’s all been used and the rice is just cooked.
  4. Once the risotto is cooked, take off the heat and scatter over the parmesan, the rest of the butter and the parsley leaves. Cover the pan and leave to sit for a few mins.

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