When I make my parmesan broth in advance this dish becomes a very quick and delicious spring meal. I tend to use whatever greens I have in the garden and fridge, so it doesn't take much prep and it's always fulfilling. The parmesan broth is so easy to make and gives the risotto a lovely depth of flavour without being too salty. If you are a using a store bought stock, I'd opt for vegetable and dilute it with some boiling water so it's not so salty.
6 cups of Parmesan broth
1 small white onion, finely diced
1 garlic clove, minced
2 cups of risotto rice (Arborio, Vialone Nano or Carnaroli)
2 generous handfuls of silverbeet (or other greens like chicory), washed and roughly torn
2 cups of broad beans, blanched and skins removed
1/2 cup grated Parmesan or pecorino
1/3 cup mascarpone
Freshly ground black pepper
Heat broth in a saucepan and keep warm over a very low flame at the back of the stove. Heat butter in a heavy based sauté pan over medium heat. Add onion and garlic, cook until soft. Add rice, stir to coat in the butter and cook for 2 minutes.
Check the time, the rice should take 20-22 minutes to cook, and in the end it should be a little firm in the middle when you bite into it. Add the broth 1/2 a cup at a time and stir the rice so the broth is absorbed before you add more.
After 10 minutes add your silverbeet and continue to add the broth. Start checking for readiness at about 15 minutes to gauge how much broth you will need. Add the blanched broad beans with the last 1/2 cup of broth; if you find the mixture is not loose you may need to add a little more. When the broth is absorbed, take the pan off the heat and add the Parmesan, mascarpone and freshly cracked pepper. Stir and serve immediately. If you have fresh parsley or fennel fronds, chop and add some to the dishes before serving; a little extra parmesan won't hurt either.