Pea, broad bean & rocket risotto with chicken

• vegetable stock↗1l l
• fresh peas↗250g g

  in their pods, podded and pods reserved

• bunch asparagus↗200g g

  trimmed (woody ends reserved) and sliced

• small pack parsley↗

  (25g), leaves picked and roughly chopped, stalks reserved

• olive oil↗3 tbsp tbsp
• butter↗50g g
• onion↗1

  finely chopped

• risotto rice↗300g g
• small glass of white wine
• podded, blanched broad beans100g g

  (peeled if you like)

• skinless chicken breasts↗3
• parmesan↗50g g

  finely grated

• handful wild rocket↗

Step-by-step instructions

1. 1

   To make the base, bring the stock to the boil, then add the pea pods and asparagus ends. Simmer for 2 mins, then add the parsley stalks and take off the heat. Use a powerful stick blender to blitz everything to make a green stock, then pass through a sieve into a jug. Set aside.

2. 2

   Heat 2 tbsp of the oil and half the butter in a heavy, wide pan. Tip in the onion and sizzle gently for 5 mins until soft. Turn up the heat slightly, tip in the rice and stir for a few mins. Pour in the wine and cook down until it has been absorbed into the rice.

3. 3

   Add ladles of stock to the rice, stirring, adding another ladleful after it’s been absorbed. Once the rice is starting to soften but is still chalky (about 20 mins), stir in the peas and asparagus. Keep adding stock until it’s all been used and the rice is just cooked, then stir through the broad beans.

4. 4

   While the rice is cooking, heat the remaining oil in a frying pan. Season the chicken and pan-fry for 3-4 mins each side until lightly browned and just cooked through. Turn the heat off but leave the chicken in the pan to keep warm.

5. 5

   Once the risotto is cooked, take off the heat and scatter over the parmesan, the rest of the butter and the parsley leaves. Cover the pan and leave to sit for a few mins. Carve the chicken into thick slices, give the risotto a good stir, season well and scatter over the rocket. Serve the risotto topped with the sliced chicken.