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Spring vegetable minestra

Julia Busuttil Nishimura
Julia Busuttil Nishimura

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Think of this spring vegetable minestra as a cross between soup and risotto.
Think of this spring vegetable minestra as a cross between soup and risotto.Benjamin Dearnley

Somewhere between a soup and a risotto, this minestra takes inspiration from the classic Venetian dish, risi e bisi, which is an absolute favourite of mine come spring, when peas are sweet and tender. Here, I've added asparagus to the broth, since I simply cannot resist it when it is in season. Double-podded broad beans are also a lovely addition. Omit the pancetta and swap the chicken stock for vegetable stock to make this dish vegetarian.

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Ingredients

  • 2 tbsp extra virgin olive oil, plus extra to serve

  • 1 tbsp unsalted butter

  • 3 eschalots (French shallots), finely diced

  • 125g flat pancetta, rind removed and cut into lardons

  • 3 garlic cloves, roughly chopped

  • 150g vialone nano, carnaroli or other risotto rice

  • 150ml dry white wine

  • 1.5 litres chicken stock, hot

  • 2 bunches asparagus, trimmed

  • 200g fresh or frozen peas (or 600g fresh peas in their pods*, if using)

  • finely grated zest of a lemon

  • large handful flat-leaf parsley, roughly chopped

  • sea salt and black pepper, to taste

  • grated parmigiano reggiano, to serve

For the chicken stock

  • 700g chicken wings

  • 2 carrots, halved

  • 3 celery stalks, halved

  • 1 onion, halved

  • 2 fresh bay leaves

  • 5 peppercorns

  • 1 tsp sea salt

Method

  1. 1. To make the chicken stock, place all of the ingredients into a large pot and cover with cold water. Bring to a simmer over a high heat, skimming any impurities as they rise to the surface. Reduce the heat to low-medium and simmer gently for 1-1½ hours or until the stock is well-flavoured. If necessary, top with extra water to ensure the chicken is always covered. Strain and keep 1.5 litres of the stock hot. Any extra stock can be stored in the refrigerator for three days or frozen for three months.

    2. Heat the olive oil and butter in a large pot over a medium heat. When the butter starts to foam, add the eschalots and pancetta and cook for 7-8 minutes or until the eschalots are just beginning to colour and most of the fat has rendered from the pancetta. Stir often to prevent the eschalots burning. Add the garlic and cook for 1-2 minutes, or until fragrant. Scatter in the rice and stir to coat, cooking it until it begins to toast, then deglaze with the wine. When almost all of the wine has been absorbed, pour in the hot stock and stir well. Bring to a simmer and cook for 12-14 minutes or until the rice is tender, stirring occasionally.

    3. While the rice is cooking, slice the asparagus spears into 5mm rounds, stopping before you reach the tips, keeping them whole. Add the peas and asparagus to the pot and cook until tender and vibrant (about 2-3 minutes). Finally, stir through the lemon zest and parsley and season to taste.

    4. Serve with a drizzle of extra virgin olive oil and plenty of grated parmigiano reggiano.

    *Tip: If using fresh peas, add a handful of the often discarded pods to the stock. Simmer for 4-5 minutes, strain and return the stock to the pot ready to use. It will add extra depth of flavour to the finished dish.

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Julia Busuttil NishimuraJulia Busuttil Nishimura is a Melbourne-based cookbook author, Good Weekend columnist and host of Good Food Kitchen.

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Original URL: https://www.theage.com.au/goodfood/recipes/spring-vegetable-minestra-20220915-h26ftq.html