Asparagus and broad bean risotto

Happy Wednesday!

Wow - my plan to ease my sore legs with Body Balance last night was short lived. This morning I was at the gym for a lower body weights session, and a short run to warm up / cool down, which only resulted in even sorer legs.....in a good way of course. Oh well,  sore legs = growing muscles right??

I must say that I was particularly excited about tonight's Mystery Box ingredient....

Asparagus!

Did you know? Asparagus is a member of the lily family,  which also includes leeks, garlic and onions. It is a rich source of vitamin K, folate, folic acid and potassium. Asparagus is also said to have a detoxifying and diuretic effect, and can help the body rid excess water.

And, lucky for me, asparagus is actually in season and quite cheap at the moment!

Perhaps it was the winter chill in the air, or an abundance of rice in our pantry, but one dish immediately came to mind this evening....risotto.

So asparagus and broad bean risotto it was.

I cooked the onion and garlic in a little butter, then added the rice, wine and stock.

And stirred through the broad beans and asparagus.

Followed by the special ingredients… lemon rind and parsley.

Oh my goodness. These last two ingredients gave the risotto such an amazing flavour.

Particularly the lemon rind.. such a beautiful fresh flavour….

Asparagus and broad bean risotto (serves 4) - adapted from here .

• 2 bunches asparagus, ends trimmed and cut into 3cm lengths.
• 1 cup frozen broad beans (I prefer to use fresh broad beans but sadly they are not in season. Hence why I decided to use frozen ones instead)
• 1 tbs olive oil
• 25g butter
• 1 onion, chopped
• 2 cloves garlic, chopped finely
• 350g aborio rice
• 1 cup dry white wine
• 4 cups water
• 1/2 cup parmesan cheese
• 1 lemon, zest only.
• 1/2 cup flat leaf parsley, chopped

1. Heat the water in a saucepan until boiling. Blanch the asparagus and broad beans for a few minutes. Remove the asparagus and beans, and plunge into cold water, but keep the water simmering in the saucepan.
2. In a large frypan, heat the oil and the butter. Add the onions and garlic and cook stirring for 4 to 5 minutes or until the onions are translucent.
3. Add the rice, stirring to coat.
4. Add the wine and cook, stirring, until the liquid has been absorbed.
5. Add the simmering asparagus/bean water to the rice, half a cup at a time. Stir until the liquid has almost been absorbed before adding the next half cup of water.
6. Add the asparagus and broad beans with the last half cup of water.
7. When the liquid has almost been absorbed, stir through the cheese.
8. Remove from the heat, and stir through the lemon zest and parsley.
9. Divide into bowls and serve.

I enjoyed the risotto alongside a glass of white wine. A perfect mid-week winter warmer. Although, admittedly, the lemon zest and parsley gave this dish an almost Spring-like feel :)

What about you? Do you like asparagus? What is your favourite dish to make?

I quite like roasted asparagus - particularly if it is done on the bbq to add that 'smoky flavour'. I hear that asparagus with hollandaise sauce is also quite nice?

Happy Baking :)