This recipe is for seasonal British asparagus and shallot risotto with crispy shallots; it tastes so fresh and creamy it will be one of your favourite spring time dishes!
Click the play icon, and you can see the lovely Marcus Bean show you what to do!
Preparation Time: 5 minutes
Cooking Time: 35 minutes
5 British shallots
1 cloves of garlic
75g of unsalted butter
250g good quality Arborio risotto rice
200ml of a good quality dry white wine
750ml of vegetable stock
8 British asparagus spears
sea salt crystals
2 tbsp of freshly chopped chives
100ml of double cream
1tsp self-raising flour
What to do:
To make your risotto base finely slice 3 shallots, crush and finely chop your garlic and add to a pan with the oil and butter. Allow to soften, then add your dry risotto rice and stir until the rice is coated in the butter. Add the wine to the rice and stir until it has been absorbed.
In a separate pan heat the vegetable stock. When the rice has absorbed the wine add the stock a small ladle at a time, allowing it to absorb before adding the next ladle. Keep stirring the rice to stop the risotto from sticking and to make sure it cooks evenly. Continue to do this until you have used most the vegetable stock.
To finish the risotto, chop the asparagus into small pieces keeping the tips whole and add to the risotto. Add the remaining hot stock, stir together and allow to cook for 5 minutes. Then add the parmesan, some freshly squeezed lemon juice, a touch of sea salt and pepper, stir and taste. Add the chopped chives and the cream, taste again, if you’re happy with the flavours and seasoning, serve straight away.
For a nice crunch finely slice some shallots so you get small rings, place in the milk, then dust in the self-raising flour. Mix then drop into some hot vegetable oil at about 180c. Fry until golden, remove and rest on some kitchen paper, season and sprinkle over the top of your risotto.
Recipe by: www.british-asparagus.co.uk/
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