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Healthy risotto with spring vegetables

A nutritious, whole grain 'risotto' with creamy Greek yoghurt, Parmesan and mustard. Served with char-grilled broad beans and pan-fried asparagus.
Servings: 4

Ingredients

Char-Grilled Broad Beans

  • 1 kg broad beans in their pods
  • olive oil

Oat-Yoghurt Risotto

  • 1 stick celery
  • 1 medium onion
  • 1 tablespoon olive oil
  • 200 g oat groats
  • 175 g/one medium glass dry drinkable, white wine
  • 1 lightly heaped tablespoon vegetable stock paste
  • 1 litre water
  • 130 g Greek/Turkish yoghurt
  • 100 g 'Parmesan' finely grated
  • 3 heaped teaspoons Dijon mustard
  • big handful fresh thyme or other herbs, leaves stripped and roughly chopped
  • sea salt to taste
  • freshly ground black pepper to taste

Pan-Fried Asparagus

  • 400 g asparagus
  • 2 teaspoons olive oil
  • 1/2 fresh lemon
  • sea salt to taste
  • freshly ground black pepper to taste

Poached Egg (optional)

Instructions

Broad Beans

  • Brush or spray the broad bean pods very lightly with olive oil. Cook under a very hot grill until blackened all over, turning once. Leave to cool before removing the pods and the tough outer bean skin if desired. Set aside.

Risotto

  • In a large, heavy-bottomed pan, heat the onion, celery and olive oil over medium heat until softened, about 10-15 minutes. Add the oat groats, stir to thoroughly coat and toast for about 5 minutes. Add the white wine and allow the oats to absorb the liquid, stirring occasionally, about 5 minutes.
  • Add the stock paste and water, bring to the boil, then reduce the heat to a simmer and cover. Leave the oats to cook and soften completely in the stock. This took me about an hour, but it could take a little longer, depending on your oats. There is no need for much more than the occasional stir during this time, however towards the end of the cooking time, as the risotto thickens, is is best to keep an eye on it and stir it more frequently to avoid the bottom catching and burning. If there is too much liquid, but you feel that the oats are done, remove the lid, increase the heat and boil off the excess. You will probably need to stir frequently during this time to stop it burning. If the mixture is very thick and you don't feel as though the oats are fully softened, add a little more water and continue cooking.
  • Turn off the heat and add the broad beans, yoghurt, Parmesan, mustard and thyme. Stir to combine well, cover again and set aside for at least 10 minutes while you prepare the toppings.

Asparagus & Other Toppings

  • Snap the woody ends off the asparagus and trim to neaten if necessary. Heat the oil in a large, heavy-bottomed frying pan (I used a cast iron skillet) until just smoking. Add the asparagus and cover so the vegetables steam in their own juices. After 1-2 minutes, uncover and turn over the spears. Cover again and cook for a further 1-2 minutes until the asparagus is lightly charred on both sides and al dente - actual timings will depend on the thickness of the spears. Season lightly and squeeze over the half lemon. Serve up the risotto and arrange the asparagus artfully on top.
  • Crown with a soft-poached egg if desired, or a few more shavings of Parmesan.