Friday, 14 November 2014


Asparagus, Pea and Courgette Risotto.

150g risotto rice
1 small red onion, chopped
8 asparagus spears
100g peas
2 inch of courgette, sliced thinly
900ml hot vegetable stock
1tbsp parmesan cheese
knob of organic butter

This is a really out of season recipe but it was delicious so I thought I would share anyway.
In a pot, add your butter and red onions and fry for a minute, then add the risotto rice and cook for half a minute, evenly coating the rice. Cut an inch off the ends of your asparagus shoots and then cut them into thirds, add them to the pot along with the peas and courgette, and a ladle worth of vegetable stock. Keep stirring the risotto regularly and adding a ladle of stock water at a time as the last starts to be absorbed. Do not let the risotto get stuck to the bottom of the pot or it will burn. Once the rice is cooked, (you may not need all of the water) take it off the heat, and sprinkle the cheese on top, mixing well and let it sit for a minute or two before serving. 
 
Serves 2