Risotto primavera

Reading this week’s ABC Delicious magazine I was particularly inspired by  Ben O’Donaghue’s recipe. It’s a real taste of spring using fresh asparagus and broad beans that appear at this time of year.

Luckily, I’m a regular at the Mondo Markets and they have these things in abundance.

It was a sheer joy to shell, peel stir and grate the yummy contents of this dish.  Early in the process, you need to add a cup of dry white wine.  Most recipes should mention you’ll need an extra glass to sip while you stir the rice!

Vino e riso

There’s something really meditative about ladling in the stock and the smell of garlic, butter and white wine is intoxicating in itself!

It’s an opportunity to listen to some great music, sip on a glass of something cool and crisp and let the process be the point of the exercise, not getting the dinner on the table in record fast time.

Stirring stuff!

A dollop of mascarpone cheese and some mint slivers add a really classy finish to this great recipe. Oh, and you’ll need a top up of the dry white. All that stirring’s thirsty work!

If you can’t get hold of the magazine for Ben’s recipe, here’s one on a BBC website…..

Or click here for more recipes using broad beans