A risotto for early summer

Recipe uploaded by

Barney Desmazery

3 ratings

Recipe by Barney Desmazery

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1. Simmer the stock for 10 minutes with the asparagus trimmings and pea pods; these will intensify the flavour. Strain into a jug.
2. While the stock is simmering, heat 1 tbsp of the oil in a wide, shallow pan. Tip in the onion and fry gently for 5-6 minutes, stirring, until it is soft but not coloured. Add the rice and continue to stir and cook for 1-2 minutes until the grains become see-through at the edges and begin to make 'clicking' noises.
3. Add the wine (it should bubble and evaporate), then 50ml/2fl oz of the stock. Stir well and simmer gently until all the liquid has been absorbed. Now pour in another 50ml/2fl oz stock and stir again. Continue adding the stock and stirring. After about 7 minutes, when half the stock has been added, swirl in the asparagus and peas. Carry on adding stock in small amounts until it has been absorbed; this will take about 10 more minutes. Now the risotto should be a little wet and sloppy and the rice tender with a nutty bite.
4. Turn off the heat, then gently stir in the grated parmesan, taste and season. You may need only a little black pepper as the parmesan and stock are both salty. Spoon the risotto on to a plate, top with the rocket, drizzle with the remaining olive oil and scatter with parmesan shavings. Pour yourself a glass of wine and enjoy your meal.

Per serving

674 kcalories, protein 21g, carbohydrate 83g, fat 28 g, saturated fat 6g, fibre 8g, salt 1.78 g

Latest comments and suggestions

• Paula

  16 May 2008

  Paula rated and commented on this recipe

  

  Gorgeous, easily doubled for two. I used frozen peas and will definitely make this again.

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• delsh21

  10 June 2008

  delsh21 commented on this recipe

  Nice but I think the vegetables should be added to the risotto later as mine were a bit mushy by the time I had finished adding all the stock. I also used frozen peas.

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• paul davies

  25 July 2008

  paul davies commented on this recipe

  excellent and easy will make this again nice with french beans too

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• Emma

  03 August 2008

  Emma commented on this recipe

  Does anyone know where to get risotto rice as my local supermarket does not have it!

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• Biscuitboy

  04 August 2008

  Biscuitboy commented on this recipe

  Chanced on this on my way to paella. Can anyone suggest a good alternative to asparagus as this is now out of season.

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• Ruth Joseph author

  04 August 2008

  Ruth Joseph author commented on this recipe

  I've made a similar rissoto with all the produce from the garden and it looks very pretty with chopped home grown yellow courgettes lovely recipe

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• Green Tea

  27 August 2008

  Green Tea rated this recipe

  

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• weeble cooks

  09 October 2008

  weeble cooks rated and commented on this recipe

  

  A definite hit! My daughter said she would have paid for it in a restaurant. I added veg later than the recipe states. I used fresh asparagus and a mix of frozen green beans and peas.

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Ingredients

• 450ml vegetable stock , made wth half a stock cube
• 4 asparagus spears , trimmed (trimmings kept) and each spear sliced into 4
• 200-250g/8-9oz peas in the pod, about 85g/3oz podded (pods kept)
• 2 tbsp olive oil
• 1 small onion , finely chopped
• 85ml risotto rice
• 3 tbsp white wine (keep the rest of the bottle chilling)
• small handful of freshly grated parmesan cheese

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Difficulty and servings

Serves 1

Preperation and cooking times

Cook 50 mins

Vegetarian

Ingredients

• 450ml vegetable stock , made wth half a stock cube
• 4 asparagus spears , trimmed (trimmings kept) and each spear sliced into 4
• 200-250g/8-9oz peas in the pod, about 85g/3oz podded (pods kept)
• 2 tbsp olive oil
• 1 small onion , finely chopped
• 85ml risotto rice
• 3 tbsp white wine (keep the rest of the bottle chilling)
• small handful of freshly grated parmesan cheese

Per serving

674 kcalories, protein 21g, carbohydrate 83g, fat 28 g, saturated fat 6g, fibre 8g, salt 1.78 g

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