Lima beans in spring risotto with asparagus and sun-dried tomatoes

Serves : 4

Preparation time: 15 minutes

Cooking time : 20 minutes.

Ingredients

• 105 ml (7 tablespoons) butter
• ½ shallot, chopped
• 1 sprig thyme, leaves removed
• 250 ml (1 cup) Arborio or Carnaroli rice
• 60 ml (4 tbsp.) white wine
• 1l (4 cups) chicken stock, hot
• 250 ml (1 cup) grated Parmesan cheese
• 1 lemon, juice
• 60 ml (4 tbsp.) sun-dried tomatoes, in strips
• 30 ml (2 tbsp.) horseradish
• 15 ml (1 tbsp.) maple syrup
• 80 ml (1/3 cup) vegetable broth
• 375 ml (1 1/2 cups) Lima beans, cooked, rinsed and drained
• 250 ml (1 cup) asparagus spears, blanched
• 45 ml (3 tbsp.) chives, finely chopped
• Salt and pepper to taste

Preparation

1. In a hot saucepan, sweat the shallot and thyme in 15 ml (1 tbsp.) butter.
2. Add rice over high heat, stirring until translucent but not browned.
3. Add wine and let evaporate.
4. Over low heat, gradually ladle in the hot broth, stirring constantly with a spatula until the rice absorbs each addition of broth. Adjust the amount of stock and stop cooking when the rice is al dente.
5. Remove from heat and stir in Parmesan, lemon juice and 30 ml (2 tbsp) butter. Check seasoning. Set aside.
6. In a hot skillet, melt remaining butter, add tomatoes, horseradish and maple syrup and cook for 1 minute.
7. Add the vegetable stock and Lima beans, stir gently and heat for 3 minutes. Stir in risotto, asparagus heads and chives and cook for a further 1 minute. Check seasoning.