A beautiful spring time dish this risotto is perfect alone or as an accompaniment to a nice piece of white fish such as cod or plaice. It’s also a wonderful vegetarian or vegan option minus the Parmesan, it’s something we often utilise for these diets at the pub where we can. The addition of lemon juice really defines this one as it cuts right through the dense Parmesan and buttery flavours and of course will pair wonderfully with white fish if used, all in all this is a pretty good recipe if I say so myself and will continue to use it for years to come, here it is:
Yields 2 portions, cook time 1 hour, prep time is a couple minutes.
- 300g arborio rice
- 1 white onion
- 70g butter
- 750ml good vegetable stock (also great with chicken stock, I like knorr)
- 2 cloves garlic
- Salt and pepper to season
- 50g grated Parmesan or vegan cheese if preferred
- The juice of half a lemon
- 10 asparagus spears blanched and coarse chopped
- 100g frozen garden peas
- A good handful of mint
Make your stock first off in a large saucepan, keep it hot on the hob as putting cold stock in a cooking risotto will stop it cooking and you will be forever reheating the stock. Whilst your stock is at heat finely dice your onion and purée the garlic proceeding to gently sweat off in another saucepan. Wider saucepans are advantageous for making such a dish as the rice is more spread over the base of the pan causing it to cook more evenly although this doesn’t mean lay off the typical constant risotto stirring.
Next add the rice and let it absorb any juices from the garlic and onion, proceed to add a ladle or two of stock and stir gently, aim for a medium to low heat throughout cooking. Continue stirring every couple of minutes and adding stock once the previous has been absorbed by the rice.
It will take about an hour for the rice to gently cook through so just continue repeating adding stock and stirring until just about all your stock is gone, taste the risotto to make sure the rice is soft throughout and then add all of the other ingredients whilst stirring, hold back a little bit of mint and Parmesan for garnish.
There you have it an easy but delicious spring time lunch, remember to save leftovers for arancini if you have any. Thanks for Reading and as always Buon Appetito!!