Читать книгу Cooking Outside the Box: The Abel and Cole Seasonal, Organic Cookbook - Keith Abel - Страница 16

VEGETARIAN

This creamy asparagus risotto is straightforward – the asparagus does all the work for you. Use raw asparagus as a garnish for added texture and a fresh, clean flavour. Be sure to use only the freshest, British asparagus.

SERVES 2 AS A MAIN COURSE OR 4 AS A STARTER

1 onion, peeled and chopped

Olive oil

1 mug risotto rice

1/2 mug of white wine

4 mugs of simmering chicken or vegetable stock

1 bunch asparagus, about 15–20 spears, tough stalks removed

2 tbsp double cream

1/3 mug of grated Parmesan cheese

Salt and freshly ground black pepper

4 strips Parma ham (optional), for garnish

Follow the instructions for preparing the rice in the Roasted Squash and Wild Rocket Risotto on page 145.

Set aside the tops of a few asparagus spears for garnish. When you only have about 1 mug of cooking liquid left to add, steam the asparagus in a separate saucepan for about 3–5 minutes, until just fork tender but still with a bite.

Slice the steamed asparagus into 4cm (1¹/₂in) lengths and add to the rice when there is only a slight amount of stock left to absorb. When the rice is cooked through and the asparagus has been added, add the cream and half the Parmesan. Season with salt and remove from the heat.

Place on heated plates and top with strips of Parma ham and the raw asparagus spears. Sprinkle with the remaining Parmesan cheese and freshly ground pepper.