Asparagus Risotto

This is such a simple, clean and delicious risotto. When buying asparagus, have a look around because there are lots of varieties available now - purple-tipped, white straggly Japanese, wild Spanish and dozens of good locally grown English.

Asparagus Risotto, a fresh, light and delicious dish...

Equipment

Large pan Griddle pan

Ingredients

(serves four)

1 large onion 2 cloves garlic A bunch of asparagus A handful of green beans/mange tout A handful of peas A glass of white wine 1 litre of vegetable stock 1/3 packet of risotto rice A splash of olive oil 75g Parmesan

Method

Finely chop the onions and garlic.

Break the woody part of the asparagus off and discard, with the remaining part cut the tips off approximately 3 cm down the stalk and set aside. Cut the remaining stalk into 0.5-1cm pieces.

Cut the bean/mange tout into 1-2om pieces.

Remove the skin from the salmon and cut into 1-2cm pieces.

Heat the olive oil in a large pan, add the onion and garlic and cook until soft and clear. Add the risotto rice, asparagus stalks, green beans/ mange tout, and fry for a couple of minutes or until the rice looks semi translucent, then add the wine and cook until absorbed.

Slowly add the stock, ensuring you stir continuously. Cook for a further 15 minutes.

Add the peas and cook for 3 minutes.

Heat the griddle pan and dry fry the asparagus tips until cooked.

Add the parmesan to the risotto and stir in.

Plate the risotto and add the asparagus tips on top, with additional parmesan to taste.