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ASPARAGUS AND SNOW PEA RISOTTO WITH FETTA AND HAZELNUTS

SERVES 4. PREP 5 MINS. COOK 20 MINS

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INGREDIENT­S

• 1L reduced-salt vegetable stock

• 1 tbs olive oil

• 1 brown onion, finely chopped

• 1 fennel bulb, ½ diced, ½ finely shaved

• 4 garlic cloves, thinly sliced

• 1 cup arborio rice

• ½ cup dry white wine

• pinch of salt

• 2 bunches of asparagus, cut into thirds

• 2 cups snow peas

• zest and juice of 1 lemon

• 50g fetta, crumbled

• ¼ bunch basil, leaves picked and torn • ¼ cup roasted hazelnuts, roughly chopped

METHOD

1 Warm stock in a saucepan over medium heat.

2 Heat oil in a large pan over medium heat. Cook onion and diced fennel for 4-5 minutes until soft and translucen­t. Add garlic and cook a further 1 minute. Increase heat to medium-high. Stir in rice and toast for one minute. Add wine, simmer until reduced by half.

3 Add hot stock, a ladleful at a time, waiting for each addition of stock to be absorbed before adding the next. This process will take about 15 minutes. Stir occasional­ly. If you run out of stock and the rice needs a little more cooking use more stock or hot water. Add asparagus in the last 5 minutes of cooking. Add in peas in the last minute of cooking.

4 Once the rice is al dente (soft but still with a little bite), stir through lemon zest and juice. Divide risotto between serving bowls and top with shaved fennel, fetta, basil and hazelnuts.

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