I make a few different risotto’s and this is one of them… light delicate tastes, the fresh asparagus is amazing and tender when just picked…
Prep: 10min Cook: 25min
Remember that for the stock you want a light taste – use a raw partridge carcass (or two) and 1/2tsp bouillon, or a raw chicken carcass, or shellfish shells to make a delicate stock. Using cubes is a no-no, the salty taste is too powerful.
Ingredients
1 finely chopped onion
100g chopped mushrooms (chestnut for preference or field mushrooms)
100g chopped squash (red kuri or other light soft squash)
8 spears (about 75g) chopped asparagus
125g prawns cut into small pieces (halves or thirds)
1 dstspn sour cream
175g stick rice
500ml stock
1 garlic clove (crushed) or cook it in the stock then discard
black pepper and a grating of parmesan
Method
- Soften the onions and squash on a medium heat with a little butter and a little olive oil.
- When the onions are translucent add the mushrooms. and continue cooking until the mushrooms soften.
- Add the rice and stir for a few seconds before adding some stock. If you want to add white wine to deglaze the pan, do this before adding stock and cook off the alcohol before adding the stock – use a dry, crisp wine (about 50ml).
- Add the garlic now if it’s not infused into the stock and cook on a low-medium heat (5/10 on induction) for 18min, adding stock if you need too.
- When the rice is just a few minutes off cooked turn it down to 3/10 and in a separate pan lightly fry the asparagus for 90sec in a little butter with a sprinkle of salt.
- Add the prawns and asparagus to the main dish, stir and grate parmesan and black pepper on top, add the cream and gently stir to mix and melt the parmesan.
- Serve
A few things to look out for. Don’t over-cook the prawns – they will only take 45sec to cook and will carry on cooking as you dish up and take things to the table. For the asparagus – you want a bite so when you fry it, as soon as it bruises when you press it lightly with the spatula – it’s done – 2minutes tops. The parmesan adds salt, so while you may need a little – you wont need much at all.
You can substitute the asparagus for samphire – I do if I can get it. I use 1/2 as much and just mix it though with the prawns at the end. The salty crunch is divine.
If you don’t have prawns, then frying or grilling a delicate white fish to go on the top is a great alternative (sea bass is excellent), cook it with a little olive oil and a squeeze of lemon.
