Spring Risotto
The best of fresh British spring veggies packed into a risotto! Asparagus is at its best when it is in season in the UK between April and June, and, whilst I am using the frozen kind here, peas also happen to come into season in May, making this the perfect late spring dish for you to try at home.
Serves: 4
Prep: 10 Mins
Cooking Time: 40 Mins
Ready In: 50 Mins
- 1 Small White Onion
- 1 tbsp Olive Oil
- 2 Cloves Garlic
- 300g Risotto Rice
- Optional: 125ml White Wine
- 1- 1.2 ltr Vegetable or Chicken Stock
- 225g Fresh Asparagus
- 150g Frozen Peas
- 1 tsp Italian Seasoning
- 90g Serrano Ham
- Dice the onion, and add it to a large saute pan along with the the olive oil. Sautee gently on a low heat for 5-10 minutes, until translucent. Meanwhile prep the remaining veg by crushing, or finely dicing the garlic, and removing the woody end of the asparagus and chopping into lengths about 3cm long.
- When the onion is cooked tip the garlic and risotto rice in, turn the heat up slightly to a medium/low heat and stir for about 3 minutes- the rice should start to look a bit see-through and the garlic should be fragrant.
- Add in the wine if you are using it, and stir until absorbed. If not, skip this step.
- Slowly, add in the stock about 100ml at a time, stirring until absorbed, before adding in some more. When you have added in about 500ml of stock tip in your peas and Italian Seasoning, and then continue to add in the stock a glug at a time. Test the rice when you have used about 1ltr of stock- if it is still a bit firm continue to add more stock, or water, until it is cooked through.
- When you think the risotto is almost done (about 3-5 minutes before the end of cooking) add in the asparagus. You want the asparagus to soften but not go soggy.
- When you are ready to serve, tear up your Serrano ham and stir it through the risotto. Season with salt and pepper and serve.
Method
- Dice the onion, and add it to a large saute pan along with the the olive oil. Sautee gently on a low heat for 5-10 minutes, until translucent. Meanwhile prep the remaining veg by crushing, or finely dicing the garlic, and removing the woody end of the asparagus and chopping into lengths about 3cm long.
- When the onion is cooked tip the garlic and risotto rice in, turn the heat up slightly to a medium/low heat and stir for about 3 minutes- the rice should start to look a bit see-through and the garlic should be fragrant.
- Add in the wine if you are using it, and stir until absorbed. If not, skip this step.
- Slowly, add in the stock about 100ml at a time, stirring until absorbed, before adding in some more. When you have added in about 500ml of stock tip in your peas and Italian Seasoning, and then continue to add in the stock a glug at a time. Test the rice when you have used about 1ltr of stock- if it is still a bit firm continue to add more stock, or water, until it is cooked through.
- When you think the risotto is almost done (about 3-5 minutes before the end of cooking) add in the asparagus. You want the asparagus to soften but not go soggy.
- When you are ready to serve, tear up your Serrano ham and stir it through the risotto. Season with salt and pepper and serve.
Ingredients
- 1 Small White Onion
- 1 tbsp Olive Oil
- 2 Cloves Garlic
- 300g Risotto Rice
- Optional: 125ml White Wine
- 1- 1.2 ltr Vegetable or Chicken Stock
- 225g Fresh Asparagus
- 150g Frozen Peas
- 1 tsp Italian Seasoning
- 90g Serrano Ham
Additional Information
If you are catering for young children, or following a low-salt diet, please use a low or zero salt stock cube, and additionally you may prefer to use alcohol-free wine, or simply omit altogether. If you do not wish to add in ham, a little bit of feta does make a good vegetarian alternative.
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