Risotto Verde

V

A good risotto, which is creamy and moist with tender grains that retain a slight bite, is easy to make in the slow cooker. This is a classic early summer dish, with a lovely fresh flavour. By using canned asparagus and frozen broad beans, as here, this delightful meal can be enjoyed all year round.

Serves 1

10 g/¼ oz/small knob of butter
4 spring onions (scallions), trimmed and sliced
50 g/2 oz/¼ cup Italian arborio (risotto) rice
60 ml/4 tbsp dry white wine
200 ml/7 fl oz/scant 1 cup boiling vegetable stock
Salt and freshly ground black pepper
100 g/4 oz frozen broad (fava) beans
400 g/14 oz/large can of cut asparagus spears, drained

1. Put the butter and spring onions in the ceramic cooking pot and switch on the slow cooker to High. Cover with the lid and leave for a few minutes or until the butter has melted while measuring and preparing the rest of the ingredients.
2. Stir the rice into the melted butter until all the grains are coated, then add the wine and stock. Season with salt and pepper, re-cover with the lid and cook for 45 minutes.
3. Meanwhile, spread out the broad beans on a plate to thaw and briefly rinse the asparagus spears under gently running cold water to remove the brine, then drain well.
4. Stir the rice, then gently stir in the broad beans and asparagus. Cover and cook for a further 15 minutes or until the rice is tender and has absorbed most of the liquid and the vegetables are piping hot. Switch off the slow cooker and leave the risotto to stand for 2 minutes.
   
5. Gently stir, then spoon on to a warm plate or bowl and sprinkle with some grated or shaved Parmesan. Serve straight away.

Cook's tips
To make risotto, it is essential to use a short-grain rice. Arborio, which originates from the Po valley region in Italy, is the most widely sold variety of risotto rice, but you can also find varieties such as vialone, nano and carnaroli, which would all be suitable for
this dish.
Use a potato peeler to make Parmesan shavings.

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