Asparagus, Pea and Zucchini Risotto

By sarah_carroll

Ingredients

• Vegetable Stock:
• 1 bunch asparagus, woody ends trimmed, cut into 2.5 cm pieces
• 200 g frozen broad beans
• 150 g peas
• 50 g unsalted butter
• 4 shallots, finely chopped
• 1 c aborio rice
• 1 T EVOO
• 1 zucchini, trimmed, cut into 1 cm cubes
• 2/3 c grated parmesan, plus extra to serve
• 4 each carrots and celery stalks, sliced
• 3 small leeks, white part only, sliced
• 3 baby fennel bulbs, sliced
• 1/2 t whole black peppercorns
• 1/2 t fennel seeds
• 4 bay leaves

Details

Servings 4

Preparation

Step 1

Place stock ingredients in a large pan with 3 L of water. Bring to a boil, then simmer, uncovered, over medium heat for 1 hour. Strain into a clean pan and boil rapidly for 6-8 minutes to reduce to 1.2 L. Keep hot.
Blanch asparagus, beans and peas in boiling salted water for 2 minutes until tender. Drain, then refresh in cold water. Peel broad beans. Set aside vegetables.
Melt butter in a pan over low heat. Cook shallots for 6-7 minutes until soft but not browned. Stir in rice for 1 minute. Add a ladleful of sotck and stir until absorbed. Continue adding stock and stir until absorbed. Continue adding stock, 1 ladleful at a time, stirring and making sure each is absorbed before adding the next, until the rice is al dente (about 20 minutes). A good risotto should will flow on the plate rather than be stiff.
Shortly before the risotto is ready, heat oil in a frypan over high heat, add zucchini and toss for 2-3 minutes until tender. Season, then stir into the risotto with remaining vegetables. Heat through for 1 minute. Stir in parmesan, season to taste then spoon onto warmed plates. Sprinkle with a little more parmesan and serve.