This recipe doesn’t have a couple of classic risotto ingredients such a white wine and parmesan but it was scrumptious without them. I served this with herby tomato and polenta muffins, as a starter, followed by chocolate tower cakes. Recipes on their way…!
Serves 4. Takes 30 minutes.
What you need:
1 white onion
A few glugs of extra virgin olive oil
1 bunch of asparagus (about 12 stalks)
240g arborio rice
35g vegetable stock powder
250g frozen peas
Half a tub of mascarpone
A few twists of black pepper
What you need to do:
1. Boil the kettle then pour the water over the stock powder in a medium sized pan, stir and keep warm on the hob.
2. Chop the onion into small pieces, put them in a pan with some olive oil and lightly sweat them.
3. Once they have cooked a little add the arborio rice and let it toast in the heat for a minute, stirring with a wooden spoon so it doesn’t stick to the pan.
4. Then pour the stock on top, stir briefly and allow the risotto to simmer away. You don’t need to carry on stirring. Keep an eye on it and add more hot water if needed.
5. Whilst the risotto is simmering cut each asparagus stem into 3 and cook for 2 minutes in a pan with only 1cm of boiling water with the lid on. Drain immediately and place on the side.
6. Boil some water in a pan and cook the frozen peas in it for 3 minutes.
7. Drain the peas, allow to cool a touch then put them in a blender with a glug of olive oil and a generous dessert spoon of mascarpone. Whizz for 10 seconds to a bitty purée.
8. Once the risotto has absorbed most of the stock and is still al dente, scoop the pea purée on top of it and stir it in. Then add the asparagus pieces and stir them in as well. Continue to heat a little ensuring that the risotto doesn’t get too dry.
9. To serve, place the risotto in bowls, add a dollop of mascarpone in the centre and a twist of black pepper.