06 Taste Cheshire
Asparagus Risotto
What better way to enjoy Cheshire’s finest spring crop than by diving into this fabulous seasonal risotto, it really can’t be beaten! Add some Parma ham for a real treat...
1 tbsp olive oil 1 shallot, chopped 1 garlic clove, chopped 200g/7oz risotto rice (eg carnaroli or arborio) 250ml/9fl oz white wine 500ml/18fl oz hot vegetable stock 4 asparagus spears, blanched, chopped 25g/1oz unsalted butter 75g/4oz parmesan, grated Salt and freshly ground black pepper Serves two
1. Heat the oil in a frying pan and gently fry the shallot and garlic until softened but not coloured.
2. Add the rice and fry for one minute, stirring frequently, until coated in the oil.
3. Add the wine and simmer gently until absorbed by the rice.
4. Add the hot vegetable stock a small amount at a time, stirring between each addition to allow the liquid to be completely absorbed, until the rice is cooked and all the stock has been absorbed. Constant stirring will encourage a creamy texture.
5. Add the asparagus, butter and parmesan, season to taste with salt and freshly ground black pepper and stir well.
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