Risotto Primavera

I had intended today's post to be about asparagus, having gained the impression from its presence in the shops and an article about it on BBC Radio 4's Farming Today this morning, that the British asparagus season had begun.  A bit of basic research has revealed that this is a season with dates, rather than simply describing the period when British asparagus is available.  The start date seems to be around 23-24 April, so I'll put the asparagus post on hold for a few more days.  Having re-listened to the radio programme, it turns out that the noise of my shower had drowned out the comment that the recent clement weather had provoked asparagus into appearing early this year.

Although last weekend's more than spring-like weather has (temporarily) departed, parks and gardens are bursting with blossoms and new leaves.  I'm going to stick with both a spring and a food theme today and share my recipe for risotto primavera.  It brings thoughts of spring, mostly from the colours I think, to my mind whenever I cook it.  And, unlike British asparagus, and despite its name, there's nothing seasonal in it, so there is no reason not to eat it throughout the year.  It takes 30-40 minutes to prepare and is a simple, tasty supper for two.

100 g pancetta cubes

2 tablespoons sunflower oil

1 red onion, peeled and finely chopped

150 g arborio rice

75 ml white wine

150 g frozen soya beans

750 ml hot chicken stock

12 cardamom pods

black pepper

20 g grated grana padano

1 tablespoon flat leaf parsley, chopped

Cook the pancetta in a frying pan, slowly over a low heat, until crispy.  Remove from pan and drain on kitchen paper.

Meanwhile, heat the oil in a large pan.  Add the onion and soften.  Stir in the rice and cook for two minutes.  Add the wine and bubble until absorbed.  Add half of the stock in ladlefuls, stirring after each until absorbed before adding the next.

Gently crush the cardamom pods using a mortar and pestle.  Remove the seeds from the pods, discarding the latter and grind the seeds.  Add some ground black pepper.  Add to the risotto, along with about half the soya beans.  Continue adding and stirring ladlefuls of stock into the rice, until about 150 ml remains.

Roughly puree the last of the stock with the remaining peas and stir into the rice.  When all the stock has just been absorbed, turn off the heat, stir in the grated cheese, chopped parsley and drained pancetta, divide between two bowls and serve (and enjoy) immediately.