Serves 4
Ingredients :
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275 g /10 oz frozen broad beans
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400 g can artichoke hearts, drained
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1 tbsp sunflower oil
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150 ml / ¼ pint dry white wine
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900 ml / 1 ½ pints vegetable stock
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25 g / 1 oz butter
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1 onion, peeled and finely chopped
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200 g / 7 oz Arborio rice
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juice and finely grated rind of 1 lemon
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50 g / 2 oz Parmesan cheese, grated
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salt and freshly ground black pepper
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freshly grated Parmesan cheese, to serve
Method :
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Cook the beans in a saucepan of lightly
salted boiling water for 4-5 minutes, or until just tender. Drain and
plunge into cold water. Peel off the tough outer skins, if liked. Pat
the artichokes dry on absorbent kitchen paper and cut each in half
lengthways through the stem end. Cut each half into three wedges.
-
Heat the oil in a large saucepan and cook
the artichokes for 4-5 minutes, turning occasionally, until they are
lightly browned. Remove and reserve. Bring the wine and stock to the
boil in a separate frying pan. Keep them barely simmering while making
the risotto.
-
Melt the butter in a large frying pan,
add the onion and cook for 5 minutes, until beginning to soften. Add
the rice and cook for 1 minute, stirring. Pour in a ladleful of the hot
wine and stock and simmer gently, stirring, until the stock is
absorbed. Continue to add the stock in this way for 20-25 minutes,
until the rice is just tender; the risotto should look creamy and soft.
-
Add the broad beans, artichokes and lemon
rind and juice. Gently mix in, cover and leave to warm through for 1-2
minutes. Stir in the Parmesan cheese and season to taste with salt and
pepper. Serve sprinkled with extra Parmesan cheese.
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