Make the most of seasonal British ingredients with this summery risotto.
50g/2oz butter
1 onion, peeled, finely chopped
1 garlic clove, peeled, finely chopped
250g/8¾oz Arborio rice or other Italian risotto rice
150ml/5fl oz dry white wine
1 litre/1 pint 15fl oz chicken stock
175g/6¼oz fresh broad beans, podded
150g/5¼oz brown shrimp, peeled
2 tbsp finely chopped fresh chervil leaves
2 tbsp mascarpone
25g/1oz parmesan cheese, grated
salt and freshly ground black pepper
1 punnet pea shoots or micro cress, to serve
Melt the butter in a large pan over a medium heat until foaming, then fry the onion and garlic for 2-3 minutes, or until softened.
Add the risotto rice and stir well to coat in the butter. Cook for 1-2 minutes, or until the rice grains begin to turn translucent.
Add the wine and cook for 3-4 minutes, or until nearly all of the liquid has evaporated. Add a ladleful of the chicken stock to the pan and stir well. Cook for 1-2 minutes, or until nearly all of the stock has been absorbed, then add another ladleful of the stock. Repeat the process until the rice is cooked but still al dente (you may not need all of the stock).
Add the broad beans and brown shrimps during the last 2-3 minutes of cooking, and then stir in almost all of the chopped chervil, (leaving some for the garnish) the mascarpone and parmesan. Season, to taste, with salt and freshly ground black pepper.
To serve, spoon the risotto into the centre of four serving plates and garnish with pea shoots or micro cress.
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