From Spade to Plate: 5th June 2017
Asparagus and broad bean risotto
Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes
175g fresh broad beans
150g asparagus, trimmed and cut into 3cm lengths
1 vegetable stock cube
1 onion, chopped
250g Risotto Rice
75ml White wine
3 tbsp grated Parmigiano
flat-leaf parsley, chopped
1. Add the beans and asparagus to a pan of simmering water and cook for 3 - 4 minutes until just al dente. Drain and reserve the water. Use this water and the stock cube to make up 1.2 litres of stock, and keep it simmering in a pan.
2 Put the onion in a medium non-stick pan. Cook over a medium heat for 3 minutes until soft and golden. Add the rice and stir for 1 minute, then the wine. Add the stock a ladleful at a time and keep stirring until each one is absorbed. This will take 15 - 20 minutes.
3 When the rice is almost tender, add the beans and asparagus and cook for a couple of minutes to heat through. Stir in the cheese, butter and parsley off the heat and season to taste.
|strawberries in vertical garden|
|harvesting broadbeans in allotment|
|asparagus and broadbeans freshly harvested for the risotto|
|baby pumpkin, have great hopes for it!|
These pumpkins were harvested in September. great way to use this plot for 2 crops. Asparagus and pumpkins
|Khadia and Servan processing strawberries for the icecream|
|Servane and Khadya|
|Harvesting the first onion|
|shelling broadbeans for the risotto|
The icecream is VERY simple.
I had three ripe bananas. I cut them in little pieces and open froze them.
We picked the strawberries and added them into the food processor with the frozen bananas. Blend until smooth and eat immediately or put in the freezer for another hour or so. Not too long as otherwise it becomes very hard.
Easy and delicious! Give it a try. (Vegan and no added sugar)