Celebrating Spring Produce…

As I sit here on a pretty grey afternoon, the rain is spluttering against the windows. It doesn’t feel like Newcastle has moved on from its dreary winter, yet thanks to the recent heat wave, greengrocers’ stalls at Grainger Market are brimming with fresh seasonal produce.  I was inspired to make a spring vegetable risotto.

 Recipe – Spring Vegetable Risotto

Shopping Basket:

Grainger Market £3 approx, ASDA Shopping Basket: £8.34 (remember that includes a bottle of wine!)

Serves 4

Ingredients:

• 1 bunch of asparagus
• 200g garden peas
• 150g broad beans
• 1 small pack of lardons
• 1 litre vegetable stock
• olive oil
• 1 small onion – chopped
• 1 large garlic clove – chopped
• 300g risotto rice
• 125ml white wine
• large handful of parmesan cheese

1. Heat the vegetable stock on a low heat.
2. Grab another pan, add a lug of olive oil and put on a low heat. Add the onion, garlic and the lardons. Cook for a couple of minutes until the onion has softened are the lardons are golden.
3. Add the risotto rice and some salt and stir for 2 minutes. Pour in the wine until it has absorbed.
4. Add a ladleful of hot stock, stir and wait until it’s been fully absorbed before adding more. Cook for 16-17 minutes, adding more stock every minute or so.
5. Meanwhile, bring a saucepan of water to the boil and add the asparagus, peas and broad beans. Cook for 3 minutes and then drain.
6. Taste the risotto to check the rice is soft. If not, add some more stock until you’re happy with it.
7. When the rice is ready, stir in the asparagus, peas and broad beans.
8. Serve and sprinkle with parmesan and black pepper.