A risotto for early summer

A risotto for early summer

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(12 ratings)

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Cooking time

Cook: 50 mins

Skill level

Moderately easy

Servings

Serves 1

Deliciously creamy risotto without being too rich

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
674
protein
21g
carbs
83g
fat
28g
saturates
6g
fibre
8g
sugar
0g
salt
1.78g

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 (or vegetarian alternative)
  • small handful of rocket and a few parmesan (or vegetarian alternative) shavings, to serve

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Method

  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.

Recipe from Good Food magazine, June 2002

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Comments

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anniemanequin's picture

Really lovely risotto. Easy to make, great fresh flavours. Might add a bit of lemon zest in next time for extra freshness.

flirtinflight's picture
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Had to make this for 8 people, just about made enough! Very tasty and easy.

pandora_mary's picture
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Really delicious. Infusing the stock with asparagus really pays off in the end with fantastic depth of flavour. We were a little more generous with the asparagus. Also, it was a very promising recipe, so we quadrupled it to have left-overs and were not disappointed at all!

cowsey's picture

Try looking for arborio rice rather than risotto rice; it's the most commonly used risotto rice and is available all over the place.

tracinda's picture
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Fabulous! I added frozen broad beans and used frozen peas instead of fresh, and also added a courgette cut into small chunks. Took a lot longer to cook than expected, but the effort was well worth it! Particularly good with a large glass of dry white wine alongside... The flavour and texture of the rocket really complimented this dish. I shall be making this again!

stephilou's picture

Fab recipe! I got risotto rice from sainsbury's where the regular rice is! I cooked asparagus seperately with some chicken strips and kept warm until the rice was ready then added the veg. I also added runner beans. I cooked the onion in butter & olive oil untilsoft then added rice and continued with the recipe!
Considering there is no cream it is deliciously creamy!!
I have to quadrupal the amount for my lot! They didn't think they'd like it but soon vanished and I've had to make several times!!

olivialw's picture

I just thought I'd say to those people wondering where to find risotto rice that in my local tesco (for some unknown reason) the risotto rice is hidden away on the world and exotic foods aisle. I haven't made this yet so I can't rate it!

little-plum's picture

Can anyone tell me where to buy rissotto rice - no luck in Tesco or M&S

belgianbun's picture

674 calories per portion of this? Surely not?!!!
Please tell me that is wrong!

menamie's picture
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What a lovely recipe - I tried it last night and loved it! I also used frozen peas and doubled the ingredients for two. Would recommend!

simon's picture
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This is a really awesome recipe - perfect for this time of year when asparagus is in season. I followed the recipe pretty much exactly and it came out fine, not too time-consuming. Rounded it off with strawberries and cream afterwards. Nom!

littlemisspolly's picture
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Took previous advice and added asparagus and peas later. Also added a few strips of smoked salmon at the end. Tasty recipe, would definitely make again.

kfurber's picture
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Did this without the rocket, and it was delicious! Quite time consuming for a week night meal, but a very relaxing way to forget about the office!

gwd34afitou's picture

Obsolutely delicious!! Tastes really creamy, but doesn't contain any cream.

weeble's picture
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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.

wizard62's picture

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

biscuitboy's picture

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

chocolatebutton's picture

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

pauldavies's picture

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

delsh21's picture

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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