Step-by-Step Guide to Make Perfect Broad Bean and Asparagus Risotto with Slow Roasted Tomatoes

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We hope you got insight from reading it, now let's go back to broad bean and asparagus risotto with slow roasted tomatoes recipe. You can cook broad bean and asparagus risotto with slow roasted tomatoes using 12 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to cook Broad Bean and Asparagus Risotto with Slow Roasted Tomatoes:

1. Provide 1 of onion.
2. Prepare 2 cloves of garlic.
3. Prepare of Glug of olive oil.
4. Get 150 g of Risotto rice.
5. Use of large glass of white wine (plus extra for drinking ;) ).
6. Provide 500 ml of stock (I used Knorr chicken stock pot).
7. Take of small handful of Broad beans.
8. Provide 4 of Asparagus spears.
9. Provide of Juice of 1 lemon.
10. Provide 15-20 of cherry tomatoes.
11. Take of salt and pepper.
12. You need of Parmesan.

Instructions to make Broad Bean and Asparagus Risotto with Slow Roasted Tomatoes:

1. Heat oven to 180c. Slice all the tomatoes in half, season with salt and lay out on a baking tray. Roast in the oven for 30-40 minutes. The tomatoes will be sweet and sticky..
2. Prepare the veg - Finely dice the onion, crush the garlic, pod the beans, slice the asparagus into 1 inch pieces. Prepare the stock - in my case I boil the kettle and dissolve stock pot in a jug..
3. Take a large pan and add the olive oil over a medium heat. Add the onion and fry gently for a few minutes (don't let it burn) then add the crushed garlic and rice and stir fry for 1 minute..
4. Pour the wine into the pan and reduce by half - this will boil off the alcohol and just leave the wine taste..
5. Pour in half the stock, reduce to a simmer and keep stirring every minute. When the risotto starts looking dry add more stock and keep stirring. After about 20 minutes the rice should soften, get a teaspoon and taste. If it's still uncooked keep adding stock or water until it is nearly perfect..
6. When you are happy that the risotto is nearly perfect add the broad beans and asparagus, mix well and cook for 3-5 minutes. Squeeze in the juice of the lemon and season to taste..
7. Spoon the risotto into a pasta bowl, heap the sweet roasted tomatoes on top and then grate on lots of fresh Parmesan. Enjoy!.

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