Name: Pea, broad bean & rocket risotto with chicken
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 1l vegetable stock; 250g fresh peas in their pods, podded and pods reserved; 200g bunch asparagus trimmed (woody ends reserved) and sliced; small pack parsley (25g), leaves picked and roughly chopped, stalks reserved; 3 tbsp olive oil; 50g butter; 1 onion finely chopped; 300g risotto rice; small glass of white wine; 100g podded, blanched broad beans (peeled if you like); 3 skinless chicken breasts; 50g parmesan finely grated; handful wild rocket

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Pea, broad bean & rocket risotto with chicken

Pea, broad bean & rocket risotto with chicken

Barney Desmazery

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Serves 4

Easy

Prep: 20 mins

Cook: 50 mins

A star rating of 4.7 out of 5.6 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

1l vegetable stock
250g fresh peas

in their pods, podded and pods reserved
200g bunch asparagus

trimmed (woody ends reserved) and sliced
small pack parsley

(25g), leaves picked and roughly chopped, stalks reserved
3 tbsp olive oil
50g butter
1 onion

finely chopped
300g risotto rice
small glass of white wine
100g podded, blanched broad beans

(peeled if you like)
3 skinless chicken breasts
50g parmesan

finely grated
handful wild rocket

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Nutrition: per serving

kcal727
fat26g
saturates11g
carbs72g
sugars6g
fibre8g
protein43g
salt1.2g

Method

step 1

To make the base, bring the stock to the boil, then add the pea 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.
step 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.
step 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 peas and asparagus. Keep adding stock until it’s all been used and the rice is just cooked, then stir through the broad beans.
step 4

While the rice is cooking, heat the remaining oil in a frying pan. Season the chicken and pan-fry for 3-4 mins each side until lightly browned and just cooked through. Turn the heat off but leave the chicken in the pan to keep warm.
step 5

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. Carve the chicken into thick slices, give the risotto a good stir, season well and scatter over the rocket. Serve the risotto topped with the sliced chicken.

RECIPE TIPS

VEGAN OPTION

Turn this into a vegan main course by using just olive oil instead of butter, omitting the chicken and leaving out the parmesan.

Recipe from Good Food magazine, May 2017

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A star rating of 4.7 out of 5.6 ratings

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