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Summer Risotto Recipe

This recipe provides instructions for a summer risotto dish that serves one person. It involves simmering vegetable stock with asparagus and pea pod trimmings to intensify the flavor. The risotto is then made by cooking onion in oil, adding rice and wine, and gradually stirring in the stock over 20 minutes until the rice is tender. Asparagus spears and peas are added during the last half of cooking. The finished risotto is topped with rocket, olive oil, and parmesan shavings.

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93 views1 page

Summer Risotto Recipe

This recipe provides instructions for a summer risotto dish that serves one person. It involves simmering vegetable stock with asparagus and pea pod trimmings to intensify the flavor. The risotto is then made by cooking onion in oil, adding rice and wine, and gradually stirring in the stock over 20 minutes until the rice is tender. Asparagus spears and peas are added during the last half of cooking. The finished risotto is topped with rocket, olive oil, and parmesan shavings.

Uploaded by

K
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Summer risotto

Cook: 50 mins More effort Serves 1

Ingredients Method
Step 1 Simmer the stock for 10 minutes with the asparagus trimmings
450ml vegetable stock , made wth half a stock
cube and pea pods; these will intensify the flavour. Strain into a jug.

4 asparagus spears , trimmed (trimmings kept) Step 2 While the stock is simmering, heat 1 tbsp of the oil in a wide,
and each spear sliced into 4 shallow pan. Tip in the onion and fry gently for 5-6 minutes,
stirring, until it is soft but not coloured. Add the rice and continue
200-250g/8-9oz peas in the pod, about
85g/3oz podded (pods kept) to stir and cook for 1-2 minutes until the grains become see-
through at the edges and begin to make ‘clicking’ noises.
2 tbsp olive oil
Step 3 Add the wine (it should bubble and evaporate), then 50ml/2fl oz
1 small onion , finely chopped
of the stock. Stir well and simmer gently until all the liquid has
85ml risotto rice been absorbed. Now pour in another 50ml/2fl oz stock and stir
again. Continue adding the stock and stirring. After about 7
3 tbsp white wine (keep the rest of the bottle
minutes, when half the stock has been added, swirl in the
chilling)
asparagus and peas. Carry on adding stock in small amounts until
small handful of freshly grated parmesan (or it has been absorbed; this will take about 10 more minutes. Now
vegetarian alternative) the risotto should be a little wet and sloppy and the rice tender
small handful of rocket and a few parmesan (or with a nutty bite.
vegetarian alternative) shavings, to serve
Step 4 Turn off the heat, then gently stir in the grated Parmesan, taste
and season. You may need only a little black pepper as the
Parmesan and stock are both salty. Spoon the risotto on to a
plate, top with the rocket, drizzle with the remaining olive oil and
scatter with Parmesan shavings. Pour yourself a glass of wine and
enjoy your meal.
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