04 May 2017 By Tash Ellens
Although the asparagus season is short, it is always worth the wait. Below is our Asparagus Risotto recipe, a British twist to a favourite Italian classic.
- 500g asparagus
- 1 litre vegetable or chicken stock
- 100g peas
- 1 leek
- 3 tbsp olive oil
- 30g butter
- 300g risotto rice, such as Arborio
- salt and pepper to taste
Thoroughly wash the asparagus in cold water. Cut off the hard ends of the stalk, then roughly chop the asparagus stalks leaving the heads intact.
Set the asparagus heads to one side. Bring half of the stock to a boil in a sauce pan, add the chopped asparagus, cover and simmer for 10 minutes or until tender.
On a low heat, add the oil to a large frying pan or wok. Gently sauté the leeks until tender. Add the asparagus heads, peas and butter to the pan, cook for 2 minutes before stirring in the rice.
Stir in the third of the remaining stock into the pan, once absorbed add another third continuing until all of the stock is used.
Purée the chopped asparagus stalks with the stock they were cooked in. Add to the rice with salt and pepper to taste, and cook for 20 minutes stirring regularly; the rice should be al dente.
The risotto is now ready to serve, we recommend topping it with parmesan shavings and a squeeze of lemon.