Fava Bean & Wheat Risotto with Asparagus

Fava Bean & Wheat Risotto with Asparagus

by James Taylor

Wholesome and packed with flavour, this "risotto" is made with wholegrain wheat, fava beans and seasonal asparagus. The wheat grains are cooked slowly in white wine and stock and finished with Parmesan. With less starch than the usual risotto rice, the wheat has a delicious nutty taste and slightly crunchy texture different from a traditional rice risotto.

This lovely recipe was created by chef James Taylor while on holiday in France and received the seal of approval from his two teenage Nephews. James used asparagus but the recipe could be made with any seasonal vegetables. 

After 10 years working in restaurants, James now oversees catering at two primary schools in Hackney and is a private chef, educator and supporter of sustainably produced seasonal foods.

Serves 4

Ingredients

For the tomatoes:
  • 700g Mixed Tomatoes
  • 100ml Olive Oil
  • Salt & Pepper, to taste
For the risotto base:
  • 1 Onion, small, diced
  • ½ Leek, small, diced
  • 3 cloves Garlic, minced
  • 250g Wholegrain Wheat, soaked overnight - our Organic Maris Widgeon works well
  • 150ml White Wine
  • 600ml Vegetable Stock
  • 1 Bay Leaf
  • 150g Whole Fava Beans, soaked overnight
  • 100g Parmesan, finely grated
  • Handful Basil, roughly chopped
  • Handful Parsley, roughly chopped
  • Salt & Pepper, to taste
For the asparagus:
  • 16 Asparagus Spears, chopped into chunks
  • 50g Pumpkin Seeds
  • 50g Leeks, thinly sliced
  • Salt & Pepper, to taste

Method

For the tomatoes:
  1. Very gently heat the olive oil with any other aromatics you like such as garlic, thyme, rosemary etc.
  2. Add the tomatoes, a little sea salt and pepper.
  3. Cook the tomatoes in the oil at a very low temperature until they just start to break down (around 20 - 30 minutes).
For the risotto base:
  1. Bring the soaked fava beans to a boil in a pot of salted water. Add some aromatics for flavour such as a bay leaf.
  2. Turn down to a simmer and cook until soft (around 30 - 45 minutes). When cooked, drain and set aside.
  3. Meanwhile warm some olive oil in a pot, add the onions & leeks and cook until soft & translucent.
  4. Add the garlic and cook for another few minutes, season with sea salt.
  5. Add the wheat and stir to toast lightly and absorb the flavours.
  6. Pour in the white wine and reduce until almost gone.
  7. Gradually pour in the stock, adding and stirring until the stock has almost gone. The wheat should still have a slight crunch.
  8. Now add the gently cooked tomatoes with the oil they were cooked in and the cooked fava beans. Stir in the Parmesan to melt, then finish with the roughly chopped herbs. Check the seasoning and add salt & pepper if necessary.
For the asparagus:
  1. When the risotto is around 5 minutes from being finished, steam the asparagus for around 3 minutes until cooked to your liking. They should have a bit of a crunch.
  2. Meanwhile, heat some olive oil in a pot. Add the sliced leeks and some sea salt. Cook for 2 minutes until slightly soft.
  3. Stir in the pumpkin seeds and the blanched asparagus.
  4. Season again with salt & pepper and use to garnish the risotto.



James Taylor
James Taylor

Author



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