Risotto with spring veg­gies

Serves 4 to 6

Good (UAE) - - GOOD FOOD -

125g as­para­gus

125g fresh peas, shelled

30ml olive oil

30g but­ter

1 onion, finely chopped

1 bunch of chives, chopped

2 cloves gar­lic, crushed

250g risotto rice

150ml white wine

700ml veg­etable or chicken stock

120g Parme­san cheese, grated

Salt and freshly ground black pepper

1) Blanch the as­para­gus and peas for one minute in boil­ing wa­ter and drain. Rinse un­der cold wa­ter in a colan­der to stop the cook­ing process. Cut the as­para­gus into small pieces and set aside, along with the peas.

2) Heat the olive oil and but­ter in a large, deep saucepan. Fry the onions and spring onions un­til soft, then add the gar­lic and stir-fry for a minute or two. Add the rice and stir-fry for about five min­utes.

3) Pour the wine over and let it cook slowly un­til all the liq­uid has been ab­sorbed. Mean­while, bring the stock to the boil in an­other saucepan and keep warm over low heat.

4) Add the stock, spoon by spoon, to the rice mix­ture, stir­ring well af­ter each ad­di­tion. Add the veg­eta­bles when al­most all the stock has been added and the rice has a sticky ap­pear­ance. Add a lit­tle more stock if nec­es­sary and, if you like, stir in an­other block of but­ter or two. Stir through for about two min­utes.

5) Re­move from heat, sea­son with salt and pepper to taste, then mix in the Parme­san cheese and serve im­me­di­ately.

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