The Ultimate Summer Risotto

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Step 1.

Dissolve the stock cubes in a litre of water.

Step 2.

Finely dice your onion and cloves of garlic.

Step 3.

Add to a deep pan with a good glug of olive oil. Fry until soft and pour in your Arborio rice. Mix the rice about, coating it in the oil.

Step 4.

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.

Step 5.

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.

Step 6.

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.

Step 7.

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.

Step 8.

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.

Step 9.

Add a bowl of grated Parmesan, a large handful of chopped parsley, and a large handful of chopped mint.

Step 10.

Mix everything together, drizzle over some olive oil, garnish with leftover parsley and mint leaves, and serve with some Parmesan shavings! Enjoy!

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.

1 Onion
Bunch of Asparagus
2 Large Handfuls of Frozen Peas
Knob of Salted Butter
Bunch of Parsley
Bunch of Mint
200g Parmesan
2 Large Handfuls of Frozen Broad Beans
1 1/2 Vegetable Stock Cubes
2 Cloves of Garlic
440g Arborio Rice
Salt
Pepper
Olive Oil