Hey everyone, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, broad bean and asparagus risotto with slow roasted tomatoes. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Broad Bean and Asparagus Risotto with Slow Roasted Tomatoes is one of the most well liked of recent trending foods in the world. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look wonderful. Broad Bean and Asparagus Risotto with Slow Roasted Tomatoes is something that I have loved my whole life.

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

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

1. Get onion
2. Get garlic
3. Take Glug of olive oil
4. Make ready Risotto rice
5. Make ready large glass of white wine (plus extra for drinking ;) )
6. Prepare stock (I used Knorr chicken stock pot)
7. Take small handful of Broad beans
8. Prepare Asparagus spears
9. Get Juice of 1 lemon
10. Make ready cherry tomatoes
11. Make ready 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!

So that’s going to wrap this up for this exceptional food broad bean and asparagus risotto with slow roasted tomatoes recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!