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Wednesday, 17 June 2015

Food: Garlicky Asparagus and Pea Risotto

I try to have at least two vege only days per week, and usually opt for a risotto for dinner as they're so easy to make and also pretty filling. While asparagus is still in season I decided to make a Garlicky Asparagus and Pea Risotto. The asparagus is roasted with sliced garlic and dressed with lemon, which is a delicious way to serve it, not only in a risotto. 

Garlicky Asparagus and Pea Risotto

Garlicky Asparagus and Pea Risotto


Ingredients

For the Roasted Asparagus
200g Asparagus tips
1 clove of garlic, sliced
15ml olive oil

For the Risotto
15 ml olive oil
1 onion, finely chopped
1 clove of garlic, crushed
350g carnaroli or arborio rice
250ml vermouth
1l vegetable stock, warmed
250g peas
15ml mint, roughly chopped
1 lemon, juiced and zested
50g parmesan
25g butter
extra virgin olive oil for drizzling (lemon-flavoured used here)
salt and pepper, to taste

Method:
For the Roasted Asparagus
1. Roast asparagus spears at 200C for 20min with olive oil and sliced garlic.

2. Cut stem into 2cm bits, leaving tips intact.

For the Risotto
1. Saute the onion and garlic at a low heat in olive oil until translucent.
2. Add rice and stir for about 2min until rice fully coated in oils.
3. Add vermouth and stir until wine is fully absorbed.
4. Cook peas separately, blend and strain two-thirds into the rice. The rest of the intact peas will eb added later.
5. Add stock a ladle at a time, stirring until each ladle has been fully absorbed into the rice until adding the next. Repeat until all the stock has been absorbed.
6. Add the intact peas, asparagus stems, lemon juice, parmesan and butter and beat vigorously until creamy. Season to taste.
7. Leave for 5 minutes with a lid on top of the saucepan.
8. Serve risotto rice with asparagus spears, mint and lemon zest on top. 
9. Drizzle with extra virgin olive oil.
10. Enjoy!

Clementine.



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