We wait “impatiently” for this time of year in our family. For the magical trio of broad beans, asparagus and peas to be ripe and ready at the same time. When nature is kind enough for that to happen we celebrate with this dish and good bottle of white wine.
In recent years, I’ve become a convert to the pressure cooker version of risotto which, frankly, I see little to no difference with the “stand and stir” method. I’m sure some purists may beg to differ 😉
Risotto Primavera (pressure cooker)
Serves 4 (meal size portions)
1 onion or a few spring onions, chopped
1 small bulb of fennel, chopped (optional)
2 cloves garlic, chopped
large glug of extra virgin olive oil
300g risotto rice
3/4 cup white wine
900 ml chicken or veggie broth
30g parmesan, pecorino or hard sheeps cheese
50g butter
Sliced bacon or lardons fried with the onions and fennel (optional)
Handful each of sliced asparagus, fresh or frozen broad beans and fresh or frozen peas
Handful of fresh herbs such as mint, parsley and basil or whatever you have on hand
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Pod the peas and broad beans if using fresh. Cook the broad beans in boiling water for 1 minute then rinse with cold water. Peel them unless they are really small.
Soften the chopped onion and fennel in olive oil and add the garlic just before adding the rice. Continue stirring until the rice becomes a bit opaque (a few little minutes). Add the white wine and stir for a few seconds before adding the stock.
Clamp your pressure cooker shut. When it comes to pressure, cook on a low heat for 5 minutes and then “fast release”.
Meanwhile pan fry the asparagus on high heat until browned but still crisp.
When you open the lid you may find too much liquid, but stir for a few minutes and it should continue to thicken. When you are almost at the texture you wish add the veg to warm through and finish cooking, then the butter and cheese.
Close the lid for 5 minutes to let the risotto rest and do its creamy magic before stirring through the herbs and serving hot.
I like to pan-fry the asparagus until browned and tender/crisp. The broad beans are blanched and skinned (if needed) and the peas can be thrown in raw near the end. The bacon is totally unnecessary depending on how greedy you are feeling that day 😉 What I do consider quite important, in my humble opinion, (unless you are a vegetarian bien sûr) is a good homemade or bought fresh stock (chicken is a good choice). If you choose to keep it veggie, use the best stock you can find.
The amount of liquid is for the pressure cooker method. If you wish to do this the old fashioned way, the stock must be added hot and a ladleful at a time. You may need more or less than the amount recommended here.
Bon Appétit !
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