Pea, broad bean & rocket risotto with chicken recipe | Good Food
This fresh, spring risotto has great depth as it’s made from a stock of the pea pods, asparagus ends, and parsley stalks. There's less waste, more flavour
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bbcgoodfood.com.
Ingredients
- 1l vegetable stock
- 250g fresh peas in their pods, podded and pods reserved
- 200g bunch asparagus trimmed (woody ends reserved) and sliced
- small pack parsley (25g), leaves picked and roughly chopped, stalks reserved
- 3 tbsp olive oil
- 50g butter
- 1 onion finely chopped
- 300g risotto rice
- small glass of white wine
- 100g podded, blanched broad beans (peeled if you like)
- 3 skinless chicken breasts
- 50g parmesan finely grated
- handful wild rocket
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