Baby Carrot and Broad Bean Risotto
This is a perfect summer supper dish: tender baby carrots and bittersweet broad beans wrapped in a creamy, delicate risotto. If you don't have baby carrot , you can of course swap them for the carrots you do have!
1 tablespoon rapeseed or olive oil
1 large onion, finely chopped
About 800ml vegetable stock
200g risotto rice
100ml dry white wine
250–300g baby carrots, scrubbed and halved or quartered lengthways
150g baby broad beans
20g Parmesan, hard goat’s cheese or other well-flavoured hard cheese, finely grated
A handful of flat-leaf parsley, chopped
Sea salt and freshly ground pepper
Rapeseed or extra virgin olive oil, to serve
Heat the oil and 25g butter in a large pan over a medium heat. Add the onion and fry gently for 8–10 minutes, until softened. Meanwhile, bring the stock to a simmer, then keep over a very low heat.
Stir the rice into the onion, and cook for a minute or two, then stir again. Add the wine and bring to a simmer. Cook for a few minutes, stirring from time to time, until the wine is absorbed.
Now add the hot stock, about a quarter at a time, making sure each addition has been absorbed before you add the next. Keep the risotto simmering and stir frequently. It should take 20–25 minutes for the stock to be absorbed and for the rice to be cooked but still al dente.
Add the carrots when the rice has been cooking for about 12 minutes; put the broad beans in just a couple of minutes before the rice is done.
When the rice and veg are cooked, turn off the heat. Scatter the cheese and dot the remaining butter over the risotto, then cover and leave for a couple of minutes. Now stir the melted cheese and butter into the risotto with most of the parsley and salt and pepper to taste.
Divide the risotto between warmed bowls. Scatter over the remaining parsley, trickle over a little oil and add a grinding of pepper to serve.