- Broad beans - qty 0.02kg
- Asparagus - qty 3 spears
- Risotto - qty 0.06kg
- Peas - qty 0.01kg
- Free range eggs - qty 2 eggs
- White wine qty - qty 0.025ltr
- Double cream - qty 0.01ltr
- Parmesan - qty 0.05kg
- Butter - qty 0.05kg
- Shallot - qty 0.01kg
- Pea shoots - qty 0.02kg
- Water - qty 0.4ltr
- White wine vinegar - qty 1tbsp
- Salt - qty pinch
- Pepper - qty pinch
- Olive oil - qty 2tbsp
Broad bean and Asparagus Risotto, with a Pea Puree, topped with a free range Poached Egg & Pea Shoots
Broad bean and Asparagus Risotto, with a Pea Puree, topped with a free range Poached Egg & Pea Shoots
Starter cooked by the 2012 Greater Manchester Young Chef of the Year during the Manchester Heat of the Essential Cuisine sponsored North West Young Chef of the Year Competition.
Ingredients
Method
Sweat off shallot, add white wine and reduce, add risotto rice and let it sweat for a few minutes then add water a bit at a time and letting it reduce until the risotto is cooked, take off and put onto a tray to cool. Poach the egg in white wine vinegar and water until just cooked, refresh in ice water. Blanch and refresh broad beans and pod the broad beans, do the same with the peas but blitz with butter and seasoning to taste and pass so it’s nice and smooth. Boil the cream and parmesan add the risotto and pea puree, pea, broad beans. Garnish with a poached egg, asparagus spears & pea shoots.
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