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Recipe of the Month: Risotto con Asparagi

Risotto is a great two-pan meal, one for the stock and one for cooking, and you know that it will be ready in about 20 minutes. You can get a friend or family member to help with the constant stirring of the risotto. However, I usually like to do this on my own as I find it is incredibly relaxing and a great way to contemplate on the day.

 

Once you have mastered the basic concept, you can be as creative as you wish and use any vegetable in season. However, the flavour of the asparagus goes particularly well with rice and I like to make the most of the short British asparagus season.

 

Ingredients (serves 6 as a main course and 8 as a starter)

 

500g young trimmed asparagus
1 tbsp olive oil
100g unsalted butter
2 small onions
1 bunch of spring onions
350g Arborio or Vialone Nano risotto rice
1 litre hot vegetable stock
100ml white wine
100g Parmesan, freshly grated
Small handful of fresh basil leaves

  1. Cut the tips of the asparagus and keep to one side. Chop the spears into 1cm pieces.
  2. Boil 1 litre of water and prepare the stock.
  3. Finely chop the onions and the spring onions, keeping the green parts aside.
  4. Heat the oil and butter in a saucepan and sauté the onions and the whites of the spring onions at a low heat for about 5 minutes until they are translucent.
  5. Add the asparagus spears and cook for about 4 -5 minutes.
  6. Add the risotto rice, ensuring the grains are covered in the oil and butter mixture and cook for 1 minute.
  7. Add 1 ladle of the hot vegetable stock and stir until absorbed.
  8. Add the wine and continue stirring until absorbed.
  9. Add the hot stock a ladleful at a time, stirring well between each addition. Do not add more until the last ladle has been absorbed.
  10. Continue cooking over a low heat until all the stock has been absorbed and the rice is al dente. Add the asparagus tips and greens of the spring onions before the end of the cooking time.
  11. Stir in the cheese, salt, pepper and basil and remove the risotto from the heat. Allow to rest for 2 – 3 minutes and then serve immediately.