Fabulous Day in the Farm Shop: Saturday 11 February!
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Fabulous Day in the Farm Shop: Saturday 11 February! |
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Kitchen Garden Risotto with Asparagus, by Amy Claridge
From Cooking in the Kitchen Garden (5 June 2010). I always have risotto rice in my cupboard as it means that even if I just have that, some stock powder, some home-made jelly and a few herbs out of the garden, I know we’ll eat well. Great as a main dish, but try smaller portions as tapas.
Method
First get your stock ready. Either make it up with a quality organic cube or powder with boiling water, or warm up your homemade stock in a neighbouring saucepan.
In large sauté pan (or paella!) put your oil, onions and garlic over a moderate heat. Stir with a wooden spoon until soft. Add the rice, and stir thoroughly until coated (just a few seconds) and then add a ladle of stock. Add the asparagus. Drop the heat down to low. Stir. When mostly absorbed, add another ladle. Stir gently. When you are ready for your last cup or two of stock, add the jelly and stir in well. Then continue with the stock. When it is ready, turn off the heat and stir in herbs. Season; serve. (You could grate a little Parmesan over if you wish.)
Note: You can tell when the rice is ready as it will swell and will be soft to the bite but retain some firmness. Keep sampling a few grains until you are happy.
Ingredients
275g Arborio Rice
1 litre of hot chicken stock or stock made with powder / cube
A good glug of oil
1 onion, finely diced
3 garlic cloves, finely diced
Four asparagus spears, woody end removed and sliced into 1 cm wide ‘discs’
1 or 2 tbsp of home-made jelly, redcurrant or apple etc.
2 handfuls of fresh herbs, chopped. (Flat leaf parsley, fennel tops, oregano, anything leafy.)
Salt and freshly ground black pepper
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