This is a risotto which is bursting with the flavour of spring, and a wonderful way to use the tender English asparagus which should be available by the end of the month. The creamy bite of the rice combines with the garden freshness of the asparagus, all held together with a touch of cream and the tangy finish of pecorino (parmesan can be used, but the sharper flavour of pecorino is perfect here).
Serving Size: 2
01.
Ingredients
200g risotto rice
700ml vegetable stock
8 asparagus spears trimmed (trimmings kept) and each spear sliced into 4
2tbs olive oil
1 small onion, finely chopped
50ml white wine
2tsp Spice Mountain gourmet risotto seasoning
25ml double cream; grated pecorino
02.
Method
- Simmer the vegetable stock with the asparagus trimmings. While doing this heat the olive oil in a pan and add the onion, frying gently until it begins to soften.
- Now add the rice and keep frying for a couple of minutes, until the rice becomes translucent and starts to ‘crackle’. Add the wine and let it evaporate, then add 75ml of the stock, and the risotto seasoning. Cook, stirring, until all the liquid has been absorbed, then add another 75ml.
- Keep repeating this process until you have used half the stock, then add the asparagus. Continue adding the stock in small amounts until it is all in there, not forgetting to keep stirring.
- After 10 minutes the risotto should have a creamy, slightly sloppy consistency, while the grains are tender but still with a little bite. Finally add the cream and the pecorino, and remove from the heat. Serve topped with another sprinkle of pecorino, and a well-chilled bottle of Frascati.
