Thyme

Friday's Asparagus Risotto

by Thyme Recipes 12 May 17

Friday's Asparagus Risotto

Friday - having saved the week's vegetable trimmings and made a quick stock ... who doesn't love risotto?  Full of asparagus (still with some bite), finished with salty Pecorino and luscious butter ... and then pan-fried prawns. Whats not to love?! 

Serves 4

Ingredients:

For the risotto:

For the vegetable stock

Note: to make this dish a real treat serve with pan fried scallops or large prawns, and a wedge of lemon.

Method:

For the vegetable stock:

  1. Soften all the veg trimmings and the leek in a little butter.
  2. Cover with 500ml water and simmer for 20 minutes.
  3. Strain and discard the solids, reserving the liquid.

For the risotto:

  1. Soften the onion in a tablespoon of olive oil with a pinch of salt.
  2. Meanwhile, heat the stock. Add the rice to the onions and gently toast for 2-3 minutes.
  3. Add the wine, cook until almost evaporated, followed by enough stock to barely cover the rice. Add some seasoning and stir constantly, adding more stock every 5 minutes or so until the stock has been absorbed by the rice.
  4. After 10-12 minutes add the sliced asparagus, carry on cooking until the rice is just al dente.
  5. Stir in the butter, pecorino cheese, chervil and asparagus tips, adjust the seasoning and leave to sit for a few minutes before serving.

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