Chef’s seasonal Recipe
Hintlesham Hall’s head chef dishes up this months recipe of the month, fresh from the Carrier’s kitchen. This months recipe is a “Asparagus, Pea and Broad Bean Risotto”.
One of my favourite Spring dishes, served as either a starter or as a main course, full of Spring- fresh -flavours, have outside in the spring sunshine, with a glass of crisp white wine like our Italian Albarino or Spanish Godello – delicious!
Asparagus, Pea and Broad Bean Risotto
For the risotto base:
1 large white onion, finely diced
1 head fennel, green parts removed, finely diced
2 stems celery, finely diced
1 clove garlic, minced
500g Arborio or Carnaroli rice
125ml white wine
4 pints vegetable stock (use a stock cube)
Seasoning (salt & pepper)
2 bunches fresh local asparagus
200g fresh peas
200g fresh broad beans (blanched, refreshed and peeled)
200g parmesan cheese
1 bunch parsley, picked and finely chopped
In a heavy bottomed saucepan, start by melting the butter and frying the onions, celery, fennel and garlic gently until they begin to soften.
Add some table salt at this stage (it will help to prevent the onions from colouring too much). Once soft, add the rice and coat with the melted butter and vegetables.
Add the white wine and reduce for 5 minutes.
In a separate pan, warm the vegetable stock. (Alternatively, use a stock cube with water from the kettle)
Add stock in 500ml doses, stirring continuously to prevent the risotto from catching on the pan.
Allow the rice to soak the liquid up slowly, do not add all of the stock in one go – it may not need all of it.
Once the rice is cooked through, take off the heat and allow to cool slightly while preparing the vegetables.
Grill the asparagus, or pan fry, depending on preference. Once soft, cut down into 1 cm pieces and add to the risotto, along with the peas, broad beans and parmesan cheese, stirring to allow the flavours to infuse.
Finish with chopped parsley and for the extra touch, a knob of wild garlic butter.
Serve into bowl and garnish. (Parmesan crisps, pea shoots and wild garlic oil add a nice touch)