Recipe: Appetizing Broad Bean and Asparagus Risotto with Slow Roasted Tomatoes

Broad Bean and Asparagus Risotto with Slow Roasted Tomatoes. Broad bean risotto with asparagus pesto recipe. Classic Italian risotto has been given a summery spin with crunchy asparagus, broad beans and homemade ricotta cheese and basil pesto. Place on a foil-lined baking sheet, cut side up.

A toasted aroma will tell you it is time to make the first. Tomatoes are particularly good roasted as are some of the less traditionally roasted vegetables, such as asparagus and capsicums. This colorful salad of roasted asparagus and green beans with cherry tomatoes, onion, and fresh parsley is delicious served warm or cold. You can have Broad Bean and Asparagus Risotto with Slow Roasted Tomatoes using 12 ingredients and 7 steps. Here is how you cook that.

Ingredients of Broad Bean and Asparagus Risotto with Slow Roasted Tomatoes

1. Prepare 1 of onion.
2. It's 2 cloves of garlic.
3. Prepare of Glug of olive oil.
4. You need 150 g of Risotto rice.
5. It's of large glass of white wine (plus extra for drinking ;) ).
6. It's 500 ml of stock (I used Knorr chicken stock pot).
7. You need of small handful of Broad beans.
8. Prepare 4 of Asparagus spears.
9. You need of Juice of 1 lemon.
10. It's 15-20 of cherry tomatoes.
11. Prepare of salt and pepper.
12. It's of Parmesan.

Very tasty salad of roasted asparagus and green beans. I got the inspiration when I was indecisive about choosing between the two vegetables for a side dish. The slow-roasted tomatoes will last in the fridge for up to five days; cover them with olive oil (add some sprigs of thyme or rosemary and a clove of garlic, if you like) and they'll keep up to two weeks. Drain the soaking beans and put them in a large pot along with the carrot, onion, and bay leaves.

Broad Bean and Asparagus Risotto with Slow Roasted Tomatoes instructions

1. Heat oven to 180c. Slice all the tomatoes in half, season with salt and lay out on a baking tray. Roast in the oven for 30-40 minutes. The tomatoes will be sweet and sticky..
2. Prepare the veg - Finely dice the onion, crush the garlic, pod the beans, slice the asparagus into 1 inch pieces. Prepare the stock - in my case I boil the kettle and dissolve stock pot in a jug..
3. Take a large pan and add the olive oil over a medium heat. Add the onion and fry gently for a few minutes (don't let it burn) then add the crushed garlic and rice and stir fry for 1 minute..
4. Pour the wine into the pan and reduce by half - this will boil off the alcohol and just leave the wine taste..
5. Pour in half the stock, reduce to a simmer and keep stirring every minute. When the risotto starts looking dry add more stock and keep stirring. After about 20 minutes the rice should soften, get a teaspoon and taste. If it's still uncooked keep adding stock or water until it is nearly perfect..
6. When you are happy that the risotto is nearly perfect add the broad beans and asparagus, mix well and cook for 3-5 minutes. Squeeze in the juice of the lemon and season to taste..
7. Spoon the risotto into a pasta bowl, heap the sweet roasted tomatoes on top and then grate on lots of fresh Parmesan. Enjoy!.

Slow roasted tomatoes give this version of potato salad a rich and savory sweetness. If you've never made slow-roasted tomatoes before, prepare to have your mind blown because they've got very little to do with the aforementioned packaged variety in all of the best ways: they're so flavorful that you might think you think someone snuck into your oven and doused them in both. Risotto is a great way to make the most of top-notch British asparagus. Try it topped with homemade Parmesan crisps. Drain and allow them to cool, then chop into small pieces and set aside.

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