Risotto Primavera / Seafood Risotto

For me, this risotto primavera / seafood risotto is Spring on a plate. It's a gorgeous blend of creamy indulgence, with fresh and healthy Spring greens and herbs. It's a versatile dish if you're cooking for both a veggie and meat (well, fish) eater. You can simply cook the seafood right at the last minute and add to the risotto. If everyone is eating the seafood version then I would suggest using fish stock, but it's perfectly delicious with vegetable stock and saves having two pans on the go. 

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Serves 4

Ingredients

125g asparagus, cut into 5cm lengths

6 spring onions

80g edamame beans

2 tbsp chopped basil

2 tbsp chopped mint

2 tbsp chopped chives

zest of 1 lemon

1.5 litres vegetable or fish stock

50g butter

2 tbsp olive oil

4 shallots 

4 garlic cloves

300g arborio rice

150ml dry white wine

100g parmesan 

If using (serves 4, adjust if making half seafood, half veggie):

120g prawns

12 squid rings

Method

1. Cut the asparagus into 5cm lengths and fry in olive oil for 3-4 minutes, add the spring onion and fry for another couple of minutes until browned. Place in a bowl, season and set to one side. 

2. Cook the edamame beans - I used frozen ones that take about 3 minutes in the microwave. 

3. Combine the chopped herbs and lemon zest together in a separate bowl. 

4. Add the stock to a pan on a low heat and keep warm. 

5. Fry the shallots and garlic in olive oil and butter until soft. Add the rice and cook for a few minutes before adding the wine, stir until absorbed. Now start adding the stock 1 1/2 ladles at a time, continuously stirring until the stock has been absorbed before adding more. When the consistency is creamy, (you should still have a little stock left) which should take about 20 minutes, mix through the asparagus, edamame beans, half of the herbs, half of the parmesan and one more ladle of stock. Take off the heat and cover. 

6. Fry your prawns and squid rings in oil for no more than 2 1/2 minutes (any longer and you'll have rubbery squid). Now add to the risotto and mix through.

7. Top with the remaining herbs and parmesan before serving.