Perfect your cooking skills and learn how to make this Vegetarian Risotto with our easy-to-follow step-by-step guide! Find all the ingredients and the description of the method below, and then follow the step-by-step guide with Murray Slinn from the YSE Cookery School!
Overcome the fear of stodgy risotto and enjoy this mouth-watering Pea and Asparagus Risotto any day of the week!
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-INGREDIENTS FOR 8-
150g parmesan
100g frozen peas
50g asparagus
1000ml vegetable or chicken stock
10g thyme
100g shallots
50g butter
150g leeks
25g celery
200g arborio rice
10g garlic
125ml white wine
1 lemon
20g mint
50g parmesan
50g butter
1 lemon
25g watercress
-METHOD-
Pre-heat oven to 180ºC.
Sprinkle Parmesan and poppy seeds onto greaseproof paper. Bake for 5-8 minutes or
until golden.
Blanch the peas and asparagus in boiling water for 30 seconds. Drain and refresh in a
bowl of ice-cold water. Strain
Bring chicken stock infused with some sprigs of thyme to a simmer and keep on a low
heat.
Sweat off the shallots, leek and celery with the butter for 5 minutes. Add the risotto rice and
garlic and fry for a couple of minutes until rice becomes slightly translucent on the
outside. Add white wine and reduce almost entirely. Add the stock little at a time, waiting until each measure of stock has been absorbed. Stir continuously over a low heat until the rice has a creamy consistency but still retains a slight bite. This will take
about 30 minutes. Add peas, asparagus, lemon zest and juice, mint, seasoning, Parmesan and a knob of butter. Stir through and beat for 30 seconds before removing from heat. Allow to rest for 5 minutes.
A good risotto rice has a high starch content, and by stirring the rice continuously you
are releasing the starch. Starch will give the risotto a creamy texture - this is why a
good risotto demands constant stirring and your full attention.
To Serve
Garnish the risotto with watercress dressed in lemon juice, with the Parmesan crisp on
top. Add a good drizzle of olive oil.
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