Wednesday, 25 May 2016

Recipe: Spring Onion and Asparagus Risotto #vegetarian

As we head toards the end of asparagus season, I make no apology for bringing you another delicious risotto recipe, one of our favourite dishes.  This easy risotto recipe is a real taste of early summer, full of delicate and fragrant flavours thanks to the asparagus, spring onions and celery.


Spring Onion and Asparagus Risotto

Serves 2

Method

25g butter
1 stick of celery, finely diced
1 clove garlic, crushed
175g Arborio rice
100ml white wine
750ml vegetable stock, hot
6 asparagus spears, chopped into 1cm rounds, tips kept whole
3 spring onions, sliced
50g Parmesan cheese, grated

Method

1. Melt the butter in a large, heavy based saucepan and cook the celery over a medium heat for 5 minutes until tender.

2. Add the garlic, then the rice and stir to coat. Cook for 1-2 minutes. Pour in the wine and stir until absorbed.

3. Pour in half of the stock, stir well and simmer stirring occasionally. Once the stock is almost absorbed, pour in half of the remaining stock and continue to cook.

4. Add the asparagus, spring onions and half the remaining stock. Continue adding a little of the stock and stirring until the rice is cooked with a slight bite in the centre.

5. Remove from the heat, stir in half of the Parmesan and some black pepper, check the seasoning and adjust as necessary.

6. Serve with the remaining Parmesan sprinkled over and any left-over celery tops, chopped.



And don't forget to enter our competitions!


2 comments :

  1. Yum! I make a very similar dish with onions, next time I'll try it your way with spring onions, it sounds so very comforting and perfect at the moment considering all the wet weather!

    ReplyDelete
    Replies
    1. Adds a certain spring-ness to it! Enjoy.

      Delete

Thanks for taking the time to comment, we appreciate it!

Comments will usually be visible after moderation.

LinkWithin

Related Posts Plugin for WordPress, Blogger...