Burren Balsamics’ summer pea and asparagus risotto

SERVES 4

Burren Balsamics was founded in 2014 and produces top-quality vinegars fusing local flavours, fruit infusions and herb and spice combinations with superior quality balsamic vinegar of Modena to create a delicious range of condiments. This summer pea and asparagus risotto is delicious and simple to make on a week night, as well as being the perfect dish to serve at the weekend.

What you’ll need

200g arborio Rice

50g shallots, peeled and finely chopped

25ml Burren Balsamics Wild Garlic White Condiment

1ltr vegetable Stock

150g asparagus, trimmed

100g garden peas, shelled (frozen is fine if fresh not available)

50g butter

30g mascarpone

25g Parmesan, finely grated

Method

Melt half of the butter in a medium-sized saucepan. Add the shallots and cook gently to soften. Add the rice and stir well to coat the grains of rice with the butter.

Add the vinegar, turn up the heat and reduce until almost all is evaporated. Slice some of the asparagus and add, leaving a few whole as a garnish.

Gradually add the stock a ladle at a time until all is absorbed, stirring well. Add the peas with the last of the stock. Sauté the asparagus in the remaining butter for 2 minutes over a gentle heat, keep warm when cooked and add all to the rice mixture. Stir in the mascarpone and parmesan.

Burren Balsamics will be appearing at the Speciality Food Fair, Moira, hosted by Lisburn & Castlereagh City Council on Saturday, August 18 from 10am–6pm at Moira Demesne. For more information visit: www.visitlisburncastlereagh.com/whats-on