Music Played15 items
Kim Wilde Kids In America
Fantastic 80's Disc 2 (Various Artis, Columbia
(CD Single), Mute, 1
Kansas Carry On Wayward Son
American Dreams II (Various Artists), Solitaire Collection, 3
Maroon 5 This Love
(CD Single), J
Annie Lennox I Can't Get Next To You
Annie Lennox - Medusa, RCA
Bananarama Love Don't Live Here
CD Single (Promo), Fascination, 1
T. Rex Children Of The Revolution
Tanx + Zinc Alloy, Edsel, 006
Paul Simon Graceland
The Paul Simon Anthology (Disc 2), Warner Bros, 1
The Pretenders - The Singles, WEA
Meat Loaf Los Angeloser
(CD Single), Mercury, 1
Roxy Music The Same Old Scene
Bryan Ferry/Roxy Music - Street Life, Eg
Crosby, Stills, Nash & Young Teach Your Children
Crosby Stills & Nash, Atlantic
Corinne Bailey Rae Paris Nights/New York Mornings
(CD Single), Virgin, 1
Sam Cooke Another Saturday Night
Sam Cooke - The Man & His Music, RCA
The Bellamy Brothers Let Your Love Flow
Country Moods (Various Artists), Polygram Tv
A Spring Risotto for a Wet Weekend
Risotto Primavera (Spring Risotto)Nigel's Recipe Archive
From The Italian Cookery Course by Katie Caldesi (Kyle Cathie Publishing)
Cooking Time 30 mins
150g fresh broad beans (podded weight)
250g fresh peas (podded weight)
250g leeks, preferably baby ones
100g olive oil
3 heaped teaspoons chopped flat-leaf parsley or fresh mint (or 1½ teaspoons of each)
400g risotto rice (Carnaroli ideally)
150g/ml white wine
50g Parmesan or Grana Padano, grated, plus extra to serve
1. Drop the broad beans & peas into 2 litres of boiling salted water in a large saucepan & cook until just tender.
2. Lift them out using a sieve & set aside, reserving the water in the saucepan for the stock.
3. Trim off the woody stems from the asparagus & any tough green parts from the leeks & add the trimmings to the stock.
4. Bring water back to the boil & simmer while preparing the rest of the ingredients.
5. Cut the tips from the asparagus & set aside.
6. Chop the stems finely & add to the drained peas & beans.
7. Chop the leeks finely.
8. Melt the butter with the oil in another large saucepan & fry the leeks for about 10 mins until translucent, stirring regularly.
9. Now add the peas, beans, chopped asparagus stems & herbs & stir well to combine.
10. Add the rice & ‘toast’ it for a few mins, stirring constantly, ensuring all the grains become covered in oil.
11. After 3 or 4 mins add the wine & stir again until it has evaporated (about 3 mins).
12. Start adding the hot stock a ladleful at a time, stirring constantly.
13. Wait until a crescent-moon shape appears at the bottom of the pan before adding the next ladleful.
14. Meanwhile, steam or lightly boil the asparagus tips. When just cooked, set aside.
15. Continue stirring ladlefuls of stock into the rice until the rice is almost cooked but the grains are slightly al dente in the centre.
16. Now stir in the cheese, then immediately remove the pan from the heat & put a lid on while you warm the serving bowls.
17. Pour the risotto into the bowls, top with extra cheese & the asparagus tips & serve.
Nige’s Tip of the Week
Always ensure that the stock you add to risotto is warm, as crucially it won’t reduce the temperature of the dish as you cook it. Otherwise the absorption by the rice will be adversely affected. Similarly, do make sure that all your ingredients are to hand before cooking, so you don’t have to stray far from your risotto pot & that all important constant stirring.
Rain or Shine?
Chances are, if you went on an Easter Egg hunt this weekend, you wouldn’t be wearing your Sunday best but your waterproof and wellies!... but is this so unusual? And 50 years on from the launch of the first weather satellite into space are predictions really getting any more accurate? We spoke to BBC Weather Man Phil Avery to firm up the forecast for us…BBC Weather