- 1l vegetable stock
- 250g fresh peas in their pods, podded and pods reserved
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
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
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 50g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 300g 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 is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- handful wild rocket
Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
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.
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.
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.
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.
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.
Vegan optionTurn this into a vegan main course by using just olive oil instead of butter, omitting the chicken and leaving out the parmesan.