A seasonal springtime treat that's healthy but seems like an indulgence
Risotto doesn't have to be dense with cheese and thick like porridge, it can be light and refreshing. Seeing as we've had a late spring this year, as soon as the new season vegetables appear I get overexcited and figure out a way to use them. Grated I did use frozen peas in this recipe but they're very nearly as good as fresh and it can be very hard to tell the difference.
Braising the vegetables before adding to the risotto allows for them to be tenderly cooked and neither hard nor mushy and imparts more flavour to the stock. Adding them lemon zest and not the juice allows for a delicate citrus flavour to be imparted to the dish, which lightens the dish along with the fresh tasting vegetables.
I managed to get two big bunches of asparagus in a certain budget German supermarket, for a quid each, go hunting and get excited whether in a budget place or a farmer's market. You'll be well rewarded.
Squirrelface described this as 'Gnommygnommygnommy'. As high praise as there ever was.
As long as you keep your stock on a low heat this shouldn't take more than 25-30 minutes.
Asparagus, Pea and Lemon Risotto
270g risotto rice (I used carnaroli)
50g Parmesan/Gran Padano or other hard cheese, grated
1.2 litres chicken/vegetable stock
1 small red onion, finely chopped
8 - 10 sprigs asparagus, woody ends removed, snapped at breaking point into 2 or 3
3 - 4 handfuls of frozen or fresh peas
25g unsalted butter
1 tbsp olive oil
1 glass white wine
I use a small cast iron wooden handled pan of integrity for this dish but just use something big and heavy and you'll be fine.
Fry the onion in the oil on a medium heat until translucent and just starting to brown.
Add the rice and coat in the oil for a minute or two then pour in the glass of wine and reduce.
Add two ladles of the hot stock and stir until reduced, then add a ladle at a time, siring constantly.
Put the asparagus and peas in a saucepan and add 200ml of the stock and simmer on a low heat for 10 minutes.
Check after 20 minutes to see that the rice will be just chalky and continue until al dente.
At this point tip the asparagus, peas and remaining stock in, along with the hard cheese, lemon zest and butter.
Stir vigorously until glossy and put a lid on the pan for up to 5 minutes, then serve in a bowl with a big spoon.
50g Parmesan/Gran Padano or other hard cheese, grated
1.2 litres chicken/vegetable stock
1 small red onion, finely chopped
8 - 10 sprigs asparagus, woody ends removed, snapped at breaking point into 2 or 3
3 - 4 handfuls of frozen or fresh peas
25g unsalted butter
1 tbsp olive oil
1 glass white wine
I use a small cast iron wooden handled pan of integrity for this dish but just use something big and heavy and you'll be fine.
Fry the onion in the oil on a medium heat until translucent and just starting to brown.
Add the rice and coat in the oil for a minute or two then pour in the glass of wine and reduce.
Add two ladles of the hot stock and stir until reduced, then add a ladle at a time, siring constantly.
Put the asparagus and peas in a saucepan and add 200ml of the stock and simmer on a low heat for 10 minutes.
Check after 20 minutes to see that the rice will be just chalky and continue until al dente.
At this point tip the asparagus, peas and remaining stock in, along with the hard cheese, lemon zest and butter.
Stir vigorously until glossy and put a lid on the pan for up to 5 minutes, then serve in a bowl with a big spoon.
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