Pea broad bean rocket risotto with chicken
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
Instructions
Pea, broad bean & rocket risotto with chicken serves 4 original recipe by BBC Good Food.
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