Sunday, 19 April 2009

Asparagus & Lemon Risotto

Serves 4-6

3 tbsp olive oil
2 shallots, chopped
1 clove garlic, chopped finely
1 stick celery, chopped small
280g arborio or risotto rice
1 litre vegetable stock
1 bunch asparagus, trimmed and chopped into 5cm pieces
6 fresh sage leaves, chopped finely
1 sprig rosemary, chopped finely
juice and grated zest of 1/2 lemon
50g goats cheese or 4 tbsp soya cream
sea salt and black pepper to taste
flat-leaf parsley or grated Parmesan, to garnish

In a large saucepan, heat the oil and cook the shallots, garlic and celery over a medium heat for 4 minutes. Add the rice and stir well. Add 2 ladles of the warmed stock and stir until the rice has absorbed most of the liquid. Keep adding the stock gradually for about 10 more minutes, stirring constantly.
Add the asparagus, the herbs and lemon zest, and continue to cook gently, stirring for a further 10 minutes. At no point should you allow the mixture to become too dry, add more stock as necessary.
When the rice is cooked, mix in the goats' cheese or soya cream and lemon juice, season to taste with salt and pepper and sprinkle with the parsley or Parmesan just before serving.

***
I love risotto. I'm sure I've said it before, but the fact you can do it all in one pan, and if you have a nice pan, take it to the table in that same pan. It can't get any easier than that, surely? The flavours in this just work together wonderfully, I want it for tea tonight!

Taken from: Linda McCartney on Tour

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