Risotto is such a comfort food, but more often you see it on fancy menus in up-market restaurants. Here’s the secret though; It’s SO easy to make! It does require a watchful eye and a constant stir, but putting it all together is so simple!
As always, because I rarely cook from recipes, do the same with yours and use the herbs and spices that feel right for you! Also feel free to add whatever veg you have in the fridge that needs using up. As long as the majority of the veg is asparagus, it will be the dominant flavour!
2 tablespoons vegetable oil
1 stock cube
2 teaspoons dried mixed herb
1 teaspoon pepper
50g Pine nuts
1 red onion
230g Risotto Rice (serves two)
100ml white wine (I used a leftover sparkling rosé and it worked beautifully)
A kettle full of boiled water
- Chop up the parsnip and put in a pan to boil until soft
- Chop the asparagus (setting aside eight pieces for decoration later), put half in the boiling water with the parsnip and set the other half aside to go in the risotto
- Put the oil in a large pan (I use my Le Creuset) and add in the risotto rice, stirring until every grain is coated in oil
- Once the rice has partly absorbed the oil, pour over a little of the wine until the rice is just covered, stir until absorbed and repeat until all the wine has been absorbed
- Finely chop the onion and add to the pan, stirring constantly, so the rice doesn’t stick to the bottom. At this point, cover the rice in boiling water and add the stock cube, herbs and pepper. Keep stirring!
- Add the chopped asparagus to the risotto and pour more boiling water over, continually stirring until absorbed
- Drain the parsnip and asparagus and blitz in a food processor until smooth then add to the risotto. Stir until completely combined
- If you taste the risotto, it should be soft, with a little bite to the middle. If it is, it’s ready. Pop a lid over it and set aside (or leave on a really low heat) while you do the next bit
- Pour a splash of oil in a frying pan and when hot, add the asparagus pieces that you previously set aside. Cook until soft and slightly coloured, then set aside
- Wipe the pan with a piece of kitchen roll then dry fry the pine nuts until golden brown
- Split the risotto between two serving plates, then arrange four asparagus over each and sprinkle pine nuts over
Enjoy! The taste of the asparagus with the almost cheesy flavour of the pine nuts combine beautifully and this creamy risotto is perfect as a healthy comfort food.