Hello everybody, it is Louise, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, broad bean and asparagus risotto with slow roasted tomatoes. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Broad Bean and Asparagus Risotto with Slow Roasted Tomatoes is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It is easy, it is quick, it tastes delicious. Broad Bean and Asparagus Risotto with Slow Roasted Tomatoes is something that I’ve loved my whole life. They’re fine and they look wonderful.

To get started with this recipe, we must first prepare a few ingredients. You can cook broad bean and asparagus risotto with slow roasted tomatoes using 12 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Broad Bean and Asparagus Risotto with Slow Roasted Tomatoes:

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

Steps to make Broad Bean and Asparagus Risotto with Slow Roasted Tomatoes:

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!

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