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
IngredientsFor the tomatoes:
For the risotto base:
For the asparagus:
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MethodFor the tomatoes:
For the risotto base:
For the asparagus:
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James Taylor
Author