Courtesy of Jamie Oliver’s new iPhone app, with user-friendly instructions, videos and tips.
I just love risotto, so this was a no brainer. Will certainly be making this again – we both LOVE asparagus. and this recipe made the most of it.
1 medium bunch asparagus
2 heaped tsp pesto
1 small red onion
1 stick celery
2 knobs butter
150g risotto rice
400ml vege stock
25g Parmesan cheese
100ml white wine
1. Place a large saucepan on a low to medium heat. Peel the onion and trim the celery stick then finely chop or coarsely grate them.
2. Add one knob of butter to the hot pan with the onion, celery, a splash of olive oil and a splash of water. Cook over a low heat for around five minutes, stirring occasionally until soft.
3. Meanwhile bring the stock to the boil in a medium saucepan, then turn the heat down to low.
4. Snap the woody bases off the asparagus spears then add them to the saucepan of stock. Line the remaining tender stalks right up the tip then leave the tip whole. Put to one side.
5. Finely grate the Parmesan.
6. Once you vegetables are very soft (but not browned) add the rice to the pan.
7. Stir and fry the rice for a minute until translucent, then add the wine and keep stirring until all the wine has been absorbed by the rice.
8. Turn the heat under the rice up to medium then add a ladleful of hot stock, avoiding the asparagus stalks – these are there to add flavour but not to be eaten.
9. Stir constantly and continue to add stock, a ladle at a time, waiting for the rice to soak it all up before adding the next ladleful. Continue until you’ve used two thirds of the stock.
10. Stir in the sliced asparagus and tips into the rice.
11. Keep adding the stock until the rice is just cooked and the risotto has a nice oozy consistency. If you run out of stock, use boiling water.
12. Take the pan off the heat and stir in our remaining knob of butter, pesto and half the parmesan. Cut the lemon in half and squeeze in a little juice.