Risotto Verde - Green Rice to you and Me!

This is by Far the easist Risotto you will ever make.. No boring stiring.

• 6 fl oz (175 ml) Italian carnaroli rice
•  2½ oz (60 g) butter
•  1 small onion, peeled and finely chopped
•  3 fl oz (75 ml) dry white wine
•  18 fl oz (500 ml) vegetable powder
•  1 dessertspoon fresh sage, chopped
•  4 oz (110 g) skinned young broad beans (you'll need about 6 oz (175 g) unskinned weight)
•  4 oz (110 g) asparagus, cut into 1 inch (2.5 cm) pieces
•  1 bunch spring onions, trimmed and chopped
•  2 level tablespoons Pecorino Romano cheese, freshly grated
•  1 bunch snipped fresh chives
•  salt and freshly milled black pepper
• To serve:
•  4 tablespoons groundnut oil
•  12 sage leaves
•  2 oz (50 g) Pecorino Romano cheese, freshly grated

Method:

Start by melting the butter in a medium pan and then add the chopped onion and let it cook on a gentle heat for 5 to 7 minutes until the onion is soft and golden.

Now is a good time to put the baking dish in the oven to warm.

Now add the rice to the saucepan, stirring it around in the golden butter and onions until its well coated. (it will look like there's not  enough rice, but trust me it is more than enough)

Now add the white wine and vegetable stock and simmer.

Next, add the chopped sage, half a teaspoon of Sea Salt and some black pepper and bring it up to a simmering and transfer from the pan to the warmed dish.

Stir just once and place it on the centre shelf of the oven to cook for exactly 20 minutes.

When 20 minutes has passed, remove the risotto from the oven and stir in the asparagus, Broad beans and spring onions along with the 2 tablespoons of Pecorino cheese.

Now put back in the  oven for a further 15 minutes, then remove the dish from the oven, stir in the chives.

Put a clean tea towel over it while it rests. But don't leave it too long as Risottos want for no Man (or Woman!)

Serve on warmed plates and finished with grated Pecorino Cheese.