Spring vegetable risotto
Try this clever, shortcut way to make a fresh springtime risotto Serves 4
Spring recipes
As the days get longer so does the list of beautiful fresh ingredients we have on offer, here we’ve handpicked a few spring inspired recipes to take with you into the new season:
Herby lamb burgers with beetroot mayo
Lamb and mint is a classic flavour combination, made even better with contrasting beetroot relish! Ingredients
400g lamb mince 1 small red onion, ½ grated, ½ thinly sliced handful parsley, roughly chopped handful mint, roughly chopped 1 tsp olive oil 3 tbsp mayonnaise 2 cooked beetroot, finely chopped 4 bread rolls couple handfuls watercress
Method Mix the lamb, grated onion and herbs in a bowl with some seasoning, then divide the mix into 4 and shape into burgers.
Heat a griddle pan until hot, rub the burgers with oil, and cook for 5-6 mins on each side, or until cooked through.
Meanwhile, mix the mayonnaise and beetroot with some seasoning. Fill the bread rolls with some watercress, a burger, a dollop of beetroot mayo and a few onion slices.
Beetroot
Did you know… Beetroots can be red or white in colour and can be eaten raw or cooked.
How to select Choose beetroots with firm, smooth skins and non-wilted leaves if still attached, smaller ones are more tender.
How to store Remove leaves, leaving about an inch of the stems attached, keep the leaves as you can eat them as greens either raw or cooked. Store roots in a plastic bag in the fridge for up to 3 weeks, and remember to wash before cooking.
Nutrition benefits Fat free, saturated fat free, cholesterol free, low sodium, excellent source of foliate.
Ingredients 300g carnaroli rice (risotto rice) 150g parmesan, in a wedge 20g fresh chives, finely snipped 150g shelled broad beans (about 600g in their pods) 150g asparagus spears 200g shelled small peas (about 800g in their pods) fistfuls of ice cubes 1 tsp vegetable stock powder, such as Marigold 1 large shallot or 2 smaller ones, finely chopped 3 large spring onions, trimmed and chopped 1 fat garlic clove, lightly crushed 2 tbsp olive oil, plus extra to serve 50g butter 125ml dry white wine 2 tbsp mascarpone
Method Tip the rice into a pan of boiling, lightly salted water. Boil gently for 6 minutes then drain in a sieve. There should still be a white core in the centre of the grains. Spread the part-cooked rice on a clean tray, cool, then chill until you are ready to finish the risotto. If covered with cling film, the rice can be kept for up to 24 hours. Shave about 25g off the parmesan wedge and set aside for later. Finely grate the rest and save for use in Step 8.
Blanch the broad beans for 1 minute in boiling water then drain and rinse them in a colander under cold water. Using your fingers, pop each bean from its skin. (Thawed frozen beans can be popped without blanching.)
Trim the asparagus and cut the spears at an angle into lozenge shapes. Bring 1 litre of water to the boil in a large pan, add 1 tsp of sea salt, then the asparagus, shelled peas and beans. Return to a gentle boil and cook for 3 minutes. Meanwhile, put lots of ice cubes into a large bowl half filled with cold water.
Drain the vegetables in a colander set over a bowl to catch and save the cooking water, then tip them straight into the bowl of iced water. When cold, drain again and set aside.
Pour the saved vegetable water into a pan and whisk in the stock powder. When ready to finish the risotto, bring the stock to the boil and keep it on a
simmer.In another large pan, gently sauté the shallot, spring onions and garlic in the 2 tablespoons of oil and half the butter for 3-5 minutes until softened. Stir in the wine and cook until reduced by half.
Tip in the rice. Now add a ladle of boiling stock and stir until it is absorbed. Add the remaining stock, a ladle at a time, stirring until absorbed before you add more. This takes about 8 minutes, by which time the mixture should be slightly sloppy, not dry. You may not need all the stock. The rice is cooked when it is just softened and has a nice shiny glaze. Remove the garlic clove.
Gently stir in the vegetables and remaining chives and return to a gentle simmer, adding a little extra stock if needed. Stir in the last of the butter, the grated parmesan and the mascarpone. Check the seasoning. Divide immediately between four warmed shallow bowls, drizzle over a little oil and scatter the parmesan shavings onto each serving.
Aspargus
Did you know… Asparagus; folklore credits these delicious green spears with everything from curing toothache to being a reproductive tonic!
How to select Choose odourless asparagus stalks with dry, tight tips, avoiding limp or wilted stalks.
How to store Refrigerate asparagus for up to four days by wrapping ends of stalks in a wet paper towel and place in a plastic bag.
Nutrition benefits Fat free, saturated fat free, sodium free, cholesterol free, low calorie, good source of vitamin C, high in folate, good source of vitamin A.
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