Barbecue time approaches and I’m on the hunt for recipes that would add a special touch to a barbecue party. This sparking cooler adds the summer taste of rhubarb to ice cold Prosecco and is sure to get the party fizzing.
*Gluten Free – Although I make every effort to ensure that the ingredients list are gluten free, you should double check at the time of using as manufactures change the base ingredients of their products frequently.
This is a great summer supper dish, and goes well with a glass of an ice cold white wine or a glass of something bubbly. A smaller portion makes a sophisticated starter, too.
I also enjoy this on a cold winters night as it invokes those feeling of a warm summers evening with an al fresco supper out on the deck, watching the swifts and swallows darting round the sky catching insects. If I make this out of season, I use frozen baby broad beans rather than fresh, like peas they freeze exceptionally well.
When using broad beans, either fresh or frozen remember to remove the bean from that silvery casing, leaving the fresh button of resplendent green. The bean case will become tough when it’s cooked and spoil the meal
Serves 4 – Gluten Free
1 onion, peeled, finely chopped
1 garlic clove, peeled, finely chopped
300g Arborio rice or other Italian risotto rice
150ml oz dry white wine
1.5l hot chicken stock
250g fresh broad beans, double podded if fresh, single podded when frozen
150g small prawns, peeled
2 tbsp finely chopped fresh chervil leaves
2 tbsp mascarpone
30g Parmesan cheese, grated
Salt and freshly ground black pepper
Melt the butter in a large pan over a medium heat until foaming, then fry the onion and garlic for 2-3 minutes, or until softened.
Add the risotto rice and stir well to coat in the butter. Cook for 1-2 minutes, or until the rice grains begin to turn translucent.
Add the wine and cook for 3-4 minutes, or until nearly all of the liquid has evaporated.
Add a ladleful of the chicken stock to the pan and stir well. Cook for 1-2 minutes, or until nearly all of the stock has been absorbed, then add another ladleful of the stock.
Repeat the process until the rice is cooked but still al dente (you may not need all of the stock).
Add the prawns in the 6-7 minutes of cooking and the the broad beans during the last 2-3 minutes of cooking.
Then stir in almost all of the chopped chervil, (leaving some for the garnish) the mascarpone and Parmesan.
Season, to taste, with salt and freshly ground black pepper
Serve, garnished with the rest of the chervil and a few Parmesan shavings with a couple of slices of a good artisan bread or make some Irish Soda Bread.