Risotto with broad beans, peas, asparagus and sugar snaps

Recipe by: Darina Allen

This spring risotto is delicious served in warm bowls with a sprinkle of cheese

Risotto with broad beans, peas, asparagus and sugar snaps

SERVES

6

PEOPLE

PREP TIME

10

MINUTES

COOKING TIME

20

MINUTES

Ingredients

  • 225g broad beans

  • 225g peas 115g

  • sugar snaps

  • 6 stalks green asparagus

  • 40g butter

  • 110g onions, finely chopped

  • 400g Carnaroli, Vilano, Nano or Arboria rice

  • 1.7-2l stock

  • 80ml white wine

  • 25g Parmesan, freshly grated

  • salt

  • pepper

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