Pea, asparagus and broad bean risotto is the perfect spring dish that features a lovely hint of lemon and plenty of Pecorino cheese.
Like all of my risotto recipes, this dish is traditionally cooked and takes around 45-50 minutes to prepare and cook.
Spring Vegetable Risotto
I love a good bowl of risotto, to me it is the ideal TV dinner, it's a big bowl of loveliness that I so often associate with winter.
However, risotto isn't just a winter warmer; my site is littered with lighter spring and summer risotto recipes.
I have everything from a lovely lemon and prawn risotto to a marvellous basil and tomato risotto and fishy offerings like my smoked haddock risotto and a smoked mackerel risotto.
My latest offering rocks loads of spring/summer vegetables, it's a wonderful broad bean, pea and asparagus risotto.
It gets a lovely lift from lemon zest and lemon juice, and a liberal sprinkling of pecorino cheese helps give it that required creamy texture.
It's a wonderfully simple dish to cook, even with all the stirring. Just pour yourself a glass of the wine, sup and stir, then before you know it, dinner is ready!
Frequently Asked Questions
What type of risotto rice should I use?
I test all of my recipes with arborio rice. I do this because it is the most commonly available type.
If I am cooking risotto for myself, I use carnaroli rice because it leads to a marginally creamier risotto. But it does require a little more care and attention, and can become mushy if it is overcooked.
Do I have to remove the "jackets" from the broad beans?
Yes, absolutely, those leathery jackets are practically inedible, it shouldn't take longer than 4-5 minutes to peel them. You can do this whilst you are stirring the risotto if you like.
Do you have to constantly stir risotto?
No, it is a pretty chilled-out process; you should stir constantly for the first 5-8 minutes. It is important during the addition of the wine and the first couple of ladles of stock.
After that, you can give it a stir every minute or two, giving it a jolly good stir with each addition of stock.
Do I have to rest the risotto?
For me, this step is often missed in risotto recipes, and I think that it is essential. It helps everything knit together and form that classic risotto creamy texture.
Can I cook this in an Instant Pot or a Slow Cooker?
I have tried countless Slow Cooker/Instant Pot risotto recipes, and I have never been happy with any of them. As a result, I choose not to develop recipes with those pieces of kit in mind.
Why do you use Pecorino and not Parmesan?
True Parmesan can not be vegetarian because it uses animal rennet. Whilst I am not a vegetarian, this recipe is a vegetarian recipe. It is much easier to find vegetarian Pecorino cheese.
Feel free to use parmesan if you are ok with that!
Serving Suggestions
Risotto to me is a simple bowl of comfort food, and this pea and asparagus number is no different. I rarely serve it with anything other than a lump of bread.
I prefer some focaccia or ciabatta, and this soft potato focaccia recipe is a real favourite of mine at the moment.
My wife prefers garlic bread, which, to be fair, could be said about an accompaniment to any meal!
Whilst it may not be my "cup of tea", I am aware that many like serving risotto as a side dish.
If I were to do that, I would choose a nice piece of pan-fried fish. Something like my pan-fried halibut or pan-fried hake would be perfect.
You could even serve this with my sea bream fillets, the parsley crumb would make a fantastic textural contrast.
Equipment Used
I only mention brands of equipment if I think that they make a material difference to a recipe. But if you have any questions ,feel free to ask them in the comments section below the recipe.
- Hob/stovetop.
- 28cm or 11" frying pan/skillet with a lid. You can improvise a lid with foil if needed.
- 15cm or 6" saucepan.
- Stirring and serving spoons.
- Ladle.
- Cheese grater.
- Citrus zester.
- A sieve or colander to defrost vegetables.
- A combination of weighing scales, measuring jug or measuring cups and spoons.
Spring Pea, Asparagus and Broad Bean Risotto Recipe
Ingredients
- 125 g Risotto Rice ⅔ Cup
- 1 Medium Echalion or Banana Shallot 50g
- 1 Lemon
- 50 g Butter 3 tablespoon + 1 teaspoon
- 20-24 Thin Asparagus Spears 250g
- 100 g Frozen Peas ⅔ Cup
- 100 g Broad Beans ⅔ Cup
- 125 ml Dry White Wine ½ Cup
- 500-650 ml Vegetable Stock 2-2½ Cups
- 75 g Pecorino Cheese ¾ Cup
- Salt As required
Instructions
- Cut the shallot in half, peel it and then dice it as finely as you can.
- Zest and juice the lemon, keeping them separate.
- Remove the woody ends from the asparagus, then cut the delicate tips off and cut the remaining stems into 5-6mm (¼") lengths.
- Defrost the peas by running them under cold water for a few minutes.
- Strip the broad beans from their leathery skin (defrosting them first if you are using frozen).
- Heat a 28cm or 11" frying pan over a medium heat and when it is hot, add the butter. When the butter begins to foam, add the shallots and cook for 2 minutes.
- Add the risotto rice and cook, stirring constantly for 2-3 minutes, until the edges of the rice start to become opaque.
- Pour in the white wine, add the lemon zest and stir until almost all of the wine has evaporated or absorbed; a starchy residue should start to form in the base of the pan.
- Have a taste of the stock before you get started, and add salt if you think that it needs it. Add a ladle of the hot vegetable stock to the pan and stir again until almost all of the stock has been absorbed and you have a similar white starchy residue in the base of the pan. Repeat until the rice has the tiniest of "bites" but is very nearly cooked.
- When you are adding the last bit of stock (this will be around 23-27 minutes into the cooking process), add lemon juice to taste and the chopped stems from the asparagus.
- Throw in the peas, asparagus tips and broad beans, followed by the grated Pecorino cheese.
- Give everything a stir, then remove from the heat and cover with a lid for 5 minutes before serving.
Hilary
Thursday 25th of April 2024
Am concerned that the peas and (especially) the broad beans won't cook through in the 5 minute resting time? Even a little worried for the asparagus!
Brian Jones
Thursday 25th of April 2024
Hi Hilary.
Peas and broad beans really do not need cooking especially if they are frozen, they just need to be warmed through, which is why it is important to defrost them before adding them to the pan.
I like asparagus to be firm, but if you like it cooked more you can always add it earlier :)
Enjoy.
Brian
Rebecca
Tuesday 23rd of April 2024
Brian, you have outdone yourself! The addition of the lemon zest and lemon juice, phenomenal. This risotto was SO good! Totally AMAZING!!!
Brian Jones
Tuesday 23rd of April 2024
Glad you enjoyed it Rebecca, thank you for taking the time to write to me.
Brian :)