I found this recipe in The Times magazine and I love the bright green asparagus puree you make to put in this, it makes the risotto a lovely colour and it tastes so fresh and summery!
I can't wait for the next few (incredibly busy) weeks to be over then i can catch up on all the great posts i've missed! I hope you enjoy my recipes in the mean time <3
Recipe: serves 4
1 litre vegetable stock
1small onion, finely chopped
1/2 glass dry white wine
250g risotto rice
5tbsp grated parmesan
Start by snapping off the woody ends of the asparagus. Snap the tips of the asparagus off and cut the remaining stalks into 5cm lengths.
Bring the stock to boil in a pan and add the asparagus tips and boil for 1 minute. Remove the tips and put them to one side. Then boil the stalks in the stock for a few minutes until they are soft and remove and put them in a blender/food processor with a large knob of butter, then blend to make a smooth puree.
Sautee your onion in half of the remaining butter making sure it's softened but not brown
Add the risotto rice and cook for a couple of minutes, stirring continuously. Then add the white wine.
Add the stock a ladelful at a time, making sure the rice absorbs all the liquid before adding the next ladelful.
Stir untilcooked, it should take around twenty minutes.
Once your rice is cooked through add the bright green puree, the remaining butter, the parmesan and the asparagus tips. Cook for a couple of minutes then serve with parmesan shavings on top.