Asparagus, pea and rocket risotto

 

My boyfriend’s parents went to Florence recently and bought me the ultimate foodie gift… a truffle gift set! It included truffle-infused olive oil, truffle dressing, mushroom and truffle sauce and truffle parmesan cream, the latter of which I used liberally in this recipe. If you can find some, I highly recommend you try it too – just add a tablespoon or so once the risotto is cooked and stir – but if not, have no fear! This recipe is just as good without and a great way to use up fresh or frozen veggies. I used arborio rice in this recipe, but you can also use buckwheat kernels as I often did at uni, plus you can swap the green veggies for your preferred alternatives, like chopped or grated courgette, green beans, broccoli florets, kale or spinach. You can also try out a little lemon juice and mint, if desired. I encourage you to experiment a little and find your favourites – everyone likes different things and it will taste great no matter what veggies you go for!

Warm, simple and filling, what more could you want from a mid-week dinner?

Ingredients

  • 400g asparagus, woody ends removed and cut into 2 inch-long pieces
  • 200g frozen peas
  • 1 onion, finely diced
  • 2 garlic cloves, crushed
  • 300g arborio rice
  • 2 large handfuls of rocket, plus extra to serve
  • 1.5 litre veg or chicken stock
  • 1 tbsp olive oil
  • Salt and pepper
  • 1 tbsp butter (optional)
  • 50g parmesan, grated, plus extra to serve (optional)
  • 75ml white wine (optional)

And 1 tbsp truffle parmesan cream, if you can find it!

Serves 4

Method

  1. Heat the oil in a large lidded frying pan or saucepan on a low-medium heat. Add the onion and fry for 2-3 minutes until soft and translucent, then add the garlic and fry again. Season generously with salt and pepper.
  2. Add the asparagus pieces and fry for a few minutes more until they begin to soften. Pour in the white wine, turn the up the heat and bring to the boil, allowing it to bubble until the liquid has reduced by half. Reduce the heat, add the butter (if using) and leave to melt.
  3. Pour in the risotto rice and stir to coat in the butter or oil. Add 200ml or so of the stock and stir to combine. Place the lid on the pan and leave for 5 minutes to allow the rice to soak up the stock. Continue in this way, gradually adding the stock and testing the rice every now and then. You want the rice to be soft but retain a little bite.
  4. Once the rice is pretty much cooked, add the peas. Cook for 3-4 minutes until the peas are fully defrosted and heated through. Add the rocket and parmesan and stir again. If you managed to find some truffle cream, stir this through now.
  5. To serve, place the risotto into bowls and top with rocket, parmesan and some salt and pepper.

Samantha x

 

 

 

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