Ingredients

  • 1 onion, diced
  • 350g risotto rice
  • 150ml dry white wine
  • 1.2 litre hot vegetable stock
  • 2 small handfuls of broad beans
  • 1 small fennel bulb, trimmed and quartered
  • ½ medium courgette, chopped
  • Few sprigs of fresh thyme
  • 55g butter (for adding to the risotto at the end of cooking), plus three or four knobs for frying
  • 55g grated Parmesan cheese
  • Olive oil

Method

  1. Gently fry the onion in a little olive oil and butter until soft. 
  2. Add the rice, coat in the oil and cook for 2 minutes. Pour in the wine and simmer for 5-10 minutes until reduced, then add the thyme leaves.
  3. Add a ladle at a time of hot stock to the rice, allowing the liquid to absorb before adding the next ladle. Save a ladle or two of stock for the broad beans. 
  4. Meanwhile sauté the fennel in a pan until golden, using a glug of olive oil and butter, then add the courgettes and cook for 3-4 minutes. 
  5. Blanch the broad beans in the remaining vegetable stock for 3-5 minutes, or until cooked.
  6. Add the fennel, courgettes and beans to the risotto. Season well and mix in the butter and Parmesan.
Jody Spencer
Originally from New Zealand, Taste Buds’ chef Jody Spencer has worked in a variety of establishments over the past 15 years, including a Michelin star restaurant in Kent. She lives in Ashburton.

Published 26 April 2014

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