Has anyone looked at the forecast for this weekend? No, let me suggest that you don't. It's safe to say this risotto dish is perfect for the Spring we are having; it's warm, filling, and
comforting - as is essential in this cold weather- but simultaneously fresh and
makes use of this season's vegetables.
(Makes 2
portions)
Ingredients
A knob of
butter
Olive oil
A garlic
clove
150g
Arborio rice
Dash of
white wine (optional)
700ml
Vegetable stock
Half a
bunch of asparagus cut into thirds
Several
sprigs of mint
The juice
from half a lemon
Parmesan or vegetarian equivalent
Method
1. Add the
butter, oil and garlic to the pan. Fry for several minutes making sure to keep
stirring so that it doesn’t catch.
2. Pour in the
rice. Once it has been coated in the butter and stirred for a few minutes it
should be looking translucent. Splash in the wine.
3. Next, add a
ladle full of the stock. Repeat once the rice has soaked up the liquid and keep
stirring regularly.
4. Continue
this step cooking at a medium heat so that the rice ends up neither too al
dente nor mushy. Steam the asparagus and use this opportunity to season your
risotto.
5. Once you
have used up the stock, or you’re happy with the consistency of the risotto,
add the asparagus to the rice.
6. Mix in the
lemon juice, and Italian hard cheese. Fold in the mint leaves. Stir, and serve
up.
If you're someone that needs meat then salmon or parma ham would compliment this dish wonderfully.
This is best enjoyed with a glass of white wine and, if you're lucky enough that the sun has stretched his generosity towards you slightly further, al fresco.
