Fava Bean & Wheat Risotto with Asparagus

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.