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Asparagus risotto
This is a luxury dish best made with fresh asparagus when it is in season.
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Ingredients
1.5 litres vegetable stock
1/2 onion finely chopped
Small bunch of fresh basil, leaves picked and stems finely chopped
200g asparagus, stalks finely chopped and the tips reserved
400g risotto rice
150ml white wine
Sea salt and freshly ground black pepper
115g crumbly goats cheese
70g butter
115g freshly grated Parmesan cheese
Method
Using two saucepans; in one gently heat the stock and in the other place half the butter and fry the onion, basil stalks and asparagus stalks for about five minutes until soft but not browned.
Add the rice to the onion mix, turn up the heat and fry the rice until it begins to look translucent.
Add the wine and keep stirring.
Pour in a ladle full of the hot stock into the rice mixture with a pinch of salt, turning down the heat so it's just simmering.
Keep adding ladlefuls of stock one at a time, stirring all the time until the stock is absorbed by the rice, before adding the next.
When there are just a couple of ladlefuls left, put the asparagus tips into the stock, and add them into the risotto as you add the stock.
It should take about 15 mins to add all the stock to the rice.
The rice should be soft but with a lsight bite to it. If not add a bit more stock until it is.
Remove from the heat and stir in the crumbled goats cheese, butter, basil leaves and Parmesan, leaving just enough Parmesan to sprinkle on top before serving.
Stir well, place a lid on the pan and allow to sit for about 2 mins before eating.