Asparagus Risotto Food

ASPARAGUS RISOTTO

Steps:

• Melt butter in 4-quart saucepan over medium heat until sizzling. Add shallots, mushrooms and asparagus. Cook 4-5 minutes or until asparagus is crisply tender and shallots are softened. Remove vegetables from pan; set aside.
• Place rice into pan; stir until well-coated. Cook 1 minute; add wine. Continue cooking, stirring occasionally, until wine is absorbed. Add stock 1/2 cup at a time, stirring occasionally after each addition, until liquid is absorbed.
• Stir in cooked vegetables, cherry tomatoes, Parmesan cheese. Add lemon zest and salt, if desired.

ASPARAGUS RISOTTO

Steps:

• Snap the woody ends off the asparagus stalks and tip them into a saucepan with the stock. Put on a low heat to very gently simmer. Meanwhile, cut off the tips of the asparagus, add to the stock for exactly 1 min. Scoop out with a slotted spoon and set aside. Finely slice the rest of the stalks into rounds.
• Heat the oil and half the butter in a heavy, wide pan. Cook the onions gently for 5 mins until soft, stirring often. Add the chopped asparagus stalks and cook for 2 mins more. Add the rice and continously stir for a few minutes until it turns semi-transparent and makes a hissing sound.
• Stir in the wine, if using - it will evaporate almost immediately. Reduce the heat to a gentle simmer. Add the stock, a ladleful at a time, stirring between each addition until it is absorbed, about 15 mins.
• Try the rice - it should feel just cooked with a slight bite to it. Stir in the asparagus tips and any last dregs of stock and cook for 1 or 2 mins more. Remove from the heat and top with the remaining butter and most of the parmesan. Season generously, cover and leave for a few minutes to settle.
• Give the risotto a thorough stir to incorporate the butter and cheese and serve straight away with the remaining parmesan for sprinkling over.

ASPARAGUS, MINT & LEMON RISOTTO

Steps:

• Finely chop your asparagus stalks into tiny discs, keeping the tips whole. Then start making your basic risotto recipe.
• Stage 1:
• Bring the stock to a simmer in a saucepan. Put the olive oil in a separate large pan, add the onion and celery and cook very gently for about 15 minutes, without colouring, until soft. Add the rice (it will sizzle) and turn up the heat. Don't let the rice or veg catch on the bottom of the pan, so keep it moving.
• Stage 2:
• Quickly pour in the vermouth or wine. You will smell the alcohol immediately, so keep stirring all the time until it has evaporated, leaving the rice with a lovely perfume.
• Stage 3:
• Add the stock to the rice a ladle at a time, stirring and waiting until it has been fully absorbed before adding the next. Turn the heat down to low so the rice doesn't cook too quickly, otherwise the outside of each grain will be stodgy and the inside hard and nutty (you don't want to cook it too slowly either, or it will turn into rice pudding!) and continue to add ladlefuls of stock until it has all be absorbed. This should take about 14 to 15 minutes and give you rice that is beginning to soften but is still a little al dente. Put to one side.
• Now put a large saucepan on a medium to high heat and pour in half the stock, followed by all your risotto base and the finely sliced asparagus stalks and the tips. Stirring all the time, gently bring to the boil, then turn the heat down and simmer until almost all the stock has been absorbed. Add the rest of the stock a ladleful at a time until the rice and asparagus are cooked. You might not need all your stock. Be careful not to overcook the rice - check it throughout cooking to make sure it's a pleasure to eat. It should hold its shape but be soft, creamy and oozy, and the overall texture should be slightly looser than you think you want it.
• Turn off the heat, beat in your butter and Parmesan, mint, almost all the lemon zest and all the juice. Check the seasoning and add salt and pepper if needed. Put a lid on the pan and leave the risotto to rest for a minute. Serve with a drizzle of olive oil, a scattering of lemon zest and a block of Parmesan on the table.

ASPARAGUS AND MUSHROOM RISOTTO

Steps:

• Melt 3 tbsp butter in a large saucepan over medium heat. Cook onion (chopped), stirring, until onion is pale yellow. Add 2 cups arborio rice and stir well. Add 3/4 cup dry white wine and stir until wine is evaporated. Add 6-7 cups hot stock about 2 ladles at a time, stirring until each addition is absorbed before adding the next. When rice is half cooked, add asparagus (cut into 2cm pieces) and button mushrooms (sliced). Continue cooking and stirring until rice is al dente. Stir in 2 tbsp butter and parmesan (grated). Serve immediately with extra grated parmesan, if desired.

BAKED ASPARAGUS RISOTTO

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat the oil in an ovenproof casserole dish, add the onion and cook for 5 mins until softened. Add the rice and cook for 1 min more, stirring to coat in the oil. Tip in the soup and stock, season and stir well to combine, then bring to the boil. Cover and place in the oven.
• Bake for 15 mins, then remove the dish from the oven, give the rice a good mix, stirring in the parsley. Place the asparagus and tomatoes on top of the rice. Return to the oven, uncovered, for a further 15 mins. Scatter with the cheese to serve.

ASPARAGUS-AND-LEMON RISOTTO

Steps:

• Bring stock to a simmer in a medium saucepan.
• Heat 2 tablespoons oil over medium heat in another saucepan. Cook onion, stirring frequently, until soft, 6 to 7 minutes. Add rice, cook, stirring, until edges are translucent, 2 to 3 minutes. Add wine; cook, stirring, just until evaporated.
• Add 1/2 cup hot stock; cook, stirring, until almost absorbed. Continue adding 1/2 cup stock in this manner until liquid is creamy and rice is al dente, about 20 minutes total (you may not need to add all the stock). Add asparagus with the last addition of stock, and the peas about 1 minute before risotto is done.
• Remove from heat; stir in lemon zest and juice, parsley, cheese, and remaining 2 tablespoons oil. Season with salt and pepper. Serve immediately with additional cheese and lemon zest.

RISOTTO WITH ASPARAGUS

Steps:

• While preparing asparagus, heat broth to a simmer in a small covered pot and hold there. Heat oil in a medium pot over medium heat. Add shallot and cook until softened, 2 to 3 minutes. Add rice and cook 2 minutes, stirring often.
• Add 1/2 cup simmering broth while stirring constantly, shaking pan forward and back as you do, until absorbed, about 1 minute. Add 1/2 cup more broth and repeat the process. Continue repeating until rice is just tender and risotto is creamy and loose, about 20 minutes more. (Reserve any remaining broth for another use.)
• Remove pot from heat and stir in 1/3 cup cheese, asparagus, salt and pepper. Transfer risotto to bowls and garnish with remaining cheese and chives. Serve immediately.

ASPARAGUS RISOTTO

Steps:

• Snap the woody ends off the asparagus and toss them in the compost. Slice the asparagus spears on the diagonal into 1/2-inch (1-cm) lengths.
• In a large, wide saucepan or Dutch oven over medium heat, warm the oil and butter. Add the shallots and rice and cook, stirring constantly, until the shallots are softened and the rice is just beginning to color, 4 to 6 minutes. Pour in the wine, add the garlic, reduce the heat to medium-low, and gently cook until the wine is fully absorbed, 2 to 3 minutes.
• Meanwhile, in a small saucepan over medium-high heat, warm the stock.
• Now simply add a ladleful of stock at a time and stir almost constantly throughout the process. As you add your first ladleful of stock to the rice, you're aiming for about 1/2 cup. Keep stirring almost constantly as it cooks. Only add the next ladleful of stock when the previous one has been almost completely absorbed-it's this slow and gentle process that coaxes the risotto to creaminess.
• Cook the risotto, gradually adding a ladleful of stock as the previous one is almost completely absorbed, for 20 to 25 minutes. You'll need to add a total of 3 to 4 cups stock. You're looking for the risotto to be creamy but not runny and almost but not quite tender. Then stir in the asparagus and cook for 5 minutes more, adding more stock if needed. At this point, the risotto should be tender and creamy, and the asparagus should be tender but not mushy.
• Remove the saucepan or Dutch oven from the heat. Add the Parmesan and mint and use a wooden spoon to beat the risotto to ensure everything is well combined. Taste and, if desired, season with salt and/or pepper to taste. If you'd like the risotto to become a little less liquidy, cover and let it rest for a few minutes. Otherwise ladle it into serving dishes and prepare to accept compliments.

LEMON ASPARAGUS RISOTTO

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until tender, about 5 minutes. Cut asparagus into 1-inch pieces; set aside.
• Heat chicken broth in a saucepan over medium heat; keep at a simmer while preparing risotto.
• Heat olive oil in a large skillet over medium heat. Cook and stir onion and celery until vegetables are tender, about 5 minutes. Season with salt and black pepper. Stir in garlic and arborio rice; cook and stir until rice is lightly toasted, about 5 more minutes.
• Pour white wine into rice mixture, stirring constantly, until liquid is evaporated, about 5 minutes. Stir chicken broth into rice, one ladleful at a time, allowing liquid to absorb completely before adding more while stirring constantly, about 20 minutes. Add asparagus and stir.
• Remove from heat and mix in Parmesan cheese, lemon juice and lemon zest. Serve immediately.

ASPARAGUS & MUSHROOM RISOTTO WITH FRESH PARSLEY & LEMON

Steps:

• Place the porcini in a small bowl, just cover with boiling water and leave to rehydrate.
• Peel and finely chop the onion and garlic, then trim and finely chop the celery. Snap off and discard the woody asparagus ends, cut off the tips and roughly chop the stalks. Roughly chop the chestnut mushrooms.
• Heat a splash of oil in a medium pan over a medium-low heat, add the onion, celery and a splash of water, then cook for around 5 minutes, or until softened but not coloured, stirring occasionally.
• Scoop out, finely chop and add the porcini to the pan with the soaking water, leaving any gritty bits behind.
• Bring 600ml of water to the boil in a medium pan, add the stock cube or pot and stir to dissolve. Keep over a low heat.
• Place another pan over a medium heat with a drizzle of oil, then add the garlic, mushrooms and a small pinch of sea salt and black pepper. Cook gently for a few minutes, or until softened.
• Pick and finely chop the parsley leaves, then add the stalks to the stock. Finely grate the cheese.
• Once the vegetables are soft, stir in the rice and and fry for 1 minute until translucent. Pour in the wine (or replace with 50ml stock), and keep stirring until absorbed.
• Turn the heat up to medium, then add a ladleful of hot stock (avoid the parsley stalks!). Keep stirring and adding stock, a ladle at a time, waiting for the rice to soak it all up before adding the next ladleful. Continue until you've added two-thirds of the stock.
• Stir the asparagus and cooked mushrooms into the pan. Keep adding the remaining stock until the rice is just cooked and the risotto is nice and oozy - if you run out of stock, use boiling water.
• Remove from the heat and stir in most of the cheese. Season to taste with salt, pepper and a squeeze of lemon juice, then cover and leave to sit for 2 minutes. Divide between your plates, then serve with the parsley and remaining cheese on top.

ASPARAGUS RISOTTO

Steps:

• Blanch asparagus pieces in large pot of boiling, salted water 2 minutes. Drain. Rinse asparagus under cold water. Drain asparagus well.
• Bring chicken broth to simmer in small saucepan. Reduce heat to low and keep broth hot. Heat olive oil in heavy large saucepan over medium heat. Add chopped onion and sauté until translucent, about 4 minutes. Add rice and stir 3 minutes. Add dry white wine and cook until liquid evaporates. Continue cooking until rice is tender but still slightly firm in center and mixture is creamy, adding chicken broth 1 cup at a time and stirring almost constantly, about 20 minutes. Add blanched asparagus pieces and stir until heated through, about 2 minutes. Remove from heat. Add 6 tablespoons butter and stir until incorporated. Stir in grated Parmesan cheese. Season risotto to taste with salt and pepper.

ASPARAGUS RISOTTO

Steps:

• Place the asparagus in a large pan (asparagus should fit in one layer) and cover with water by about 2-inches.
• Cover and bring to a simmer over medium heat.
• Cook until the asparagus is tender, but not soft, about 5 minutes.
• Remove the asparagus (reserve the cooking water) and plunge in an ice water bath to stop the cooking.
• Cut asparagus into 1-inch pieces, reserving the spear tips separately.
• Measure the reserved asparagus cooking liquid and pour into a large pot.
• Add enough beef broth to make 7 cups of total liquid.
• Bring to a simmer over low heat and keep hot.
• Heat the butter an oil in a medium pot over medium heat.
• Add the onion and cook until soft and translucent, about 4 minutes.
• Add the rice and 1/2 cup of broth and stir until the broth is absorbed, about 1 minute.
• Continue adding broth, 1/2 cup at a time, stirring constantly, allowing the liquid to absorb before adding more.
• Cook, stirring constantly, until the rice is cooked and the risotto is creamy, about 20 minutes.
• Remove from the heat and stir in the salt, pepper and cheese.
• Serve immediately garnished with the reserved asparagus tips.

EASY ASPARAGUS RISOTTO

Steps:

• Warm up the veggie broth in a medium pot until it gently simmers then turn off the heat. Chop up the shallots, garlic, and asparagus. You'll want the asparagus in pieces about an inch long, like bite-sized. Cut off the tough ends.
• In a large skillet or pot with a wide bottom, heat up the 2 tablespoons of oil over a medium heat. Add the shallots and sauté them around until they start to look kinda golden, about 2-3 minutes. Add the garlic and rice and sauté until the rice smells toasted and starts looking like it absorbed some of the oil, about 2 more minutes. This helps make your risotto creamy. Add the white wine and salt to the pot and cook until most of the wine has evaporated and you scraped whatever bits of shallot got stuck to the bottom of the pot, like a minute or 2.
• Now add 2 cups of the warm broth, stir, and lower the heat so that the pot is at a simmer, uncovered. Stir every couple of minutes until most of the broth has absorbed into the rice, about 7-10 minutes. You don't need to stand there and stir it the whole time. Just stir it every minute or two while you clean up or troll the internet. Add another 2 cups of warm broth at this point, and do that whole stir and simmer thing again for another 7 minutes or until the rice tastes slightly undercooked and there's still broth in the pot. Now dump in the asparagus and cook until it's tender and the rice looks like its sitting in a creamy gravy, about 5 more minutes. If it starts looking a little dry before everything is tender, just add some more of the broth a tablespoon at a time.
• When the rice and asparagus taste on point, turn off the heat; add the lemon zest, remaining oil, half the chives, and a little pepper. Taste and add more salt, pepper, or whatever you want. Serve right away and top with the remaining chives.
• * This kind of rice is starchy, so it will make your risotto extra creamy and delicious. If you can't find it don't worry about it, just grab a short grain rice.

CREAMY ASPARAGUS RISOTTO

Steps:

• Bring the stock to a simmer in a medium pot, and then set aside. Melt 1 1/2 tablespoons of the butter in a large saucepan and cook the shallots until soft, stirring with a wooden spoon. Add the rice and stir until translucent, about 4 minutes. Stir in the wine and simmer until reduced to almost dry. Ladle the stock into the rice slowly, stirring until it disappears each time. Remove the saucepan from the heat and add the mascarpone and Parmigiano, stirring until well blended.
• Prepare a bowl of ice water. Bring a pot of salted water to a boil. Blanch the asparagus tips and stems until al dente, and then dip in ice water for 2 to 3 seconds. Place the stems in a food processor and add the creme fraiche and lemon juice. Puree the mixture until thick and smooth. Saute the tips in the melted butter over medium-high heat until well coated, about 1 minute.
• To serve, place a small amount of puree into a bowl, spoon some risotto over, and garnish with asparagus heads and fresh melissa, hyssop and garlic. Sprinkle sea salt on top to taste.

JENNY'S SPRING ASPARAGUS RISOTTO

Steps:

• Scale Parmesan in TM bowl; mill 5 seconds at speed 10 and reserve
• Scale onions, fennel and asparagus stems (if thick) into TM bowl; chop for 5 seconds at speed 6
• Add 20g of olive oil; saute 5 minutes at 100°C on speed 3
• Insert butterfly; scale rice into TM bowl and saute 1 minute at 100°C on reverse speed 1
• Scale wine into TM bowl; saute 2 minutes at 100°C on reverse speed 1
• Scale in stock; cook 12 minutes at 100°C on reverse speed 1
• Taste rice for texture; add 1 or 2 min if rice is too al dente
• Add 30g butter and the reserved Parmesan cheese; mix 1 minute on reverse speed 1
• Add asparagus tips and stems (if very thin), and shelled and skinned broad beans; stir to combine for 10 seconds on reverse speed 1
• Adjust seasoning and serve immediately

ASPARAGUS RISOTTO

Steps:

• In a small saucepan, bring broth to a simmer.
• Heat oil in a large pot. Add onions and rice and cook, stirring, until rice is browned, about 5 minutes. Stir in broth, 1/2 cup at a time, and cook, stirring constantly until almost all the broth is absorbed before adding more, until rice is al dente, about 20 minutes; add hot water if you need more liquid. About 5 minutes before rice is done, add asparagus, butter, and parmesan and cook until asparagus is tender-crisp.
• Note: Nutritional analysis is per serving.

ASPARAGUS RISOTTO

Steps:

• In a large saucepan bring at least 5 cups salted water to a boil and add the asparagus.
• Cook 4 minutes.
• Drain, reserving 3+1/2 cups cooking liquid.
• Place asparagus in a bowl of ice water to stop the cooking process.
• Drain and cut the tips off the asparagus.
• Cut the stalks into 1/4 inch rounds.
• Keep tips and stalks separate.
• Place chicken broth and reserved cooking liquid in a saucepan and bring to a simmer.
• Reduce heat to low.
• In a large saucepan, heat oil over medium heat.
• Add onion and saute 5 minutes.
• Add rice and continue sauteing 2 minutes, stirring.
• Add 3/4 c hot liquid and simmer, stirring frequently, until is absorbed.
• Add asparagus rounds and 3/4 cup hot liquid.
• Simmer, stirring frequently, until liquid is absorbed.
• Continue adding hot liquid, 3/4 cup at a time, simmering and stirring frequently, until rice is cooked and liquid has been absorbed.
• Mix in the reserved asparagus tips, butter and grated cheese.
• Season to taste with salt and pepper.
• Place into serving bowls and top with shaved Parmesan.

BEST ASPARAGUS RISOTTO

Steps:

• Preheat the oven to 425 degrees Fahrenheit.
• Combine the broth, water, and 1 teaspoon kosher salt in a saucepan and place it over low heat. (You'll use this warmed broth to stir into the risotto).
• Mince the onion, then place it in a bowl and reserve. Cut off the tough bottom ends of the asparagus and then cut them into two-inch pieces.
• Add the asparagus stalks to a parchment-lined baking sheet. Drizzle them with 1 tablespoon olive oil, then sprinkle on 1/2 teaspoon kosher salt and a few grinds of black pepper. Add the zest of 1/2 lemon and mix with your hands. Thinly slice 2 lemon wheels from the lemon, then cut each in half and add them right on the tray.
• Heat 2 tablespoons olive oil and the 2 tablespoons butter in a large skillet over medium heat. Add the minced onion and cook for 4 to 5 minutes until tender. Add the garlic powder and rice and cook, stirring occasionally, about 2 minutes until the rice starts to turn light brown. Stir in the wine and cook until the liquid is fully absorbed.
• Place the tray with the asparagus in the oven and 10 to 15 minutes, until bright green and tender when pierced by a fork at the thickest part. The timing will depend on the thickness of the asparagus spears. (You'll remove it from the oven while you're cooking the risotto in the next step.)
• Add two ladles of the hot broth to the risotto. Cook, stirring occasionally until the liquid is fully absorbed, then add two more ladles of both. Cook in this same manner for about 12 minutes, adding two ladles and stirring. After the 12 minutes, taste a grain of rice. If it's creamy but still al dente in the center, you're ready for the final step! If not, continue to cook and add broth for a few minutes more.
• When the rice is al dente, reduce the heat to low. Add two more ladles of broth, the Parmesan cheese and a few grinds of black pepper. Stir vigorously for 1 to 2 minutes until you've got a thick and creamy risotto. Then stir in the asparagus and roasted lemon wedges and serve immediately. Stores refrigerated in a sealed container for 3 days, though the color of the asparagus will fade (reheat before serving).

ASPARAGUS RISOTTO -IT'S EASIER THAN YOU THINK!

Steps:

• Place the broth in a medium saucepan and bring it to a boil.
• Trim ends of asparagus and cut into 1-inch pieces. Add the asparagus into simmering broth and cook for about 3 minutes. With a strainer, transfer asparagus to a bowl; reduce heat under broth to obtain a low simmer. Keep warm throughout the time we are making the risotto.
• Over medium heat, drizzle olive oil in another heavy-bottomed saucepan.
• Sauté the shallot and celery for about 5-7 minutes until translucent. Stir frequently.
• Add the minced garlic and sauté for another 30 seconds or so while stirring frequently.
• Add the rice.
• Keep stirring this rice mixture (frequently) for about 4- 5 minutes. The edges of the rice should begin to turn translucent and just beginning to turn a light golden brown.
• Add the wine (or broth) and stir constantly until almost all absorbed. This should take 30-60 seconds.
• Stir in a ladle of hot broth (about ½ cup) into the rice mixture.
• Stir until the broth is absorbed.
• Keep adding the broth (½ cup at a time) until it is absorbed, stirring every few minutes or so.
• At the end of 16-20 minutes, start tasting your risotto. The texture should be al dente but still creamy.
• When you achieve this texture, add one more ladle of broth. Add the cooked asparagus and stir until the broth is almost all absorbed.
• Remove from heat and stir in the cheese and butter.
• Add zested lemon peel and lemon juice (if using).
• Serve immediately in warm bowls with additional Parmesan (if desired).

SHRIMP-AND-ASPARAGUS RISOTTO

Steps:

• Heat 4 cups of the broth mixture in a saucepan over low heat. Refrigerate remaining broth mixture, up to 3 days, for finishing risotto.
• In a deep nonstick skillet, heat 1 tablespoon each of the olive oil and butter over medium heat. Add onion; sauté 3 minutes. Add rice; cook and stir 2 minutes. Add wine; cook 2 minutes.
• Add 1 cup of hot broth mixture and cook, stirring, until broth is absorbed. Continue adding broth, 1⁄2 cup at a time, until all is incorporated, about 15 minutes. The risotto will be very al dente. Remove from heat; pour risotto on a baking sheet and spread into a thin layer. Cool completely. Transfer to a food-storage bag; refrigerate up to 3 days.
• Heat remaining broth mixture in a saucepan until hot. Heat the remaining 1 tablespoon each oil and butter in a deep nonstick skillet over medium-high heat; add shrimp and asparagus and sauté 2 minutes. Stir in partially cooked risotto and 1 cup hot broth. Cook, stirring, until broth is absorbed. Cook and stir 7 minutes longer, adding hot broth mixture 1⁄2 cup at a time, until risotto is creamy. Stir in tomatoes, grated cheese, basil, salt, and pepper. Spoon into shallow bowls. Top each serving with shaved Parmesan cheese, if desired.

ROASTED SALMON ON ASPARAGUS RISOTTO

Steps:

• Place the stock in a pot and set over medium-low heat. Preheat the oven to 425 degrees F. Line a 9" x 13" baking dish with parchment paper and set in the salmon. Drizzle the fish with lemon juice and 1 1/2 Tbsp. of the olive oil. Season with salt and pepper and set aside. Pour the remaining oil into a second pot and set over medium heat. Add the onion and cook 2 to 3 minutes. Add the rice and cook 2 to 3 minutes more. Add the wine and simmer until it is almost fully absorbed by the rice. Add 1 cup of the stock, adjusting the heat upwards or downwards so that the liquid gently simmers, and cook until the stock is almost fully absorbed by the rice. Add the remaining stock, 1 cup at a time, making the next addition when the rice has almost fully absorbed the last, and cook until the rice is tender. You may not need all the stock. When you are 15 minutes into cooking the risotto, bake the salmon for 15 minutes, or until just cooked through. When the rice is tender, mix in the asparagus, cheese, salt and pepper and heat through 2 to 3 minutes. Divide the risotto among 4 plates. Set a piece of salmon on top of the risotto, garnish with lemon slices and serve. Note: To blanch the asparagus, plunge in boiling water 1 minute. Drain well, cool in ice-cold water and drain well again. Recipe Options: Instead of salmon, roast another fish fillet, such as halibut or cod. Instead of sliced asparagus, mix 16-20 small, blanched broccoli florets into the risotto. Instead of Parmesan, grate and mix another type of flavourful Italian cheese into the risotto, such as aged provolone.

ASPARAGUS AND GARDEN PEA RISOTTO

Steps:

• Heat the olive oil in a large saucepan, add the onion and cook for about five minutes, until softened.
• Stir in the rice and continue to stir for about two minutes while the rice cooks and becomes slightly opaque.
• Carefully pour in the wine and chicken stock.
• Cook, stirring frequently, until the rice is cooked through (if it gets too thick, add more water) - this should take about 12-15 minutes.
• Cover the asparagus and peas with boiling water and rapidly boil for about three minutes. Drain well.
• Stir the vegetables and the cheddar cheese into the cooked rice.
• Grate a little parmesan over the top. This risotto is delicious served with roast chicken.

NEIL PERRY'S ASPARAGUS AND PEA RISOTTO

Steps:

• 1. Remove the last woody centimetre from the asparagus and cut the remainder into 2cm lengths. Bring a pot of water to the boil, salt and cook asparagus for 2 minutes (after the water has returned to boil). Drain, refresh in iced water; dry and set aside. 2. Cook the peas in plenty of salted boiling water, too. If using fresh peas, cook for about 3 minutes; if using frozen, remove as soon as they rise to the surface. Refresh the peas in iced water, dry and set aside. 3. Heat the chicken stock in a saucepan to just under the boil and keep warm on the stove. 4. Heat the oil in a large heavy-based frying pan. Add the onion, garlic and a little sea salt and sweat over a low heat until soft. 5. Add the rice and cook, stirring, for about 3 minutes, or until the starch starts to come out of it. The rice will begin to stick and become opaque. Add the wine and simmer, stirring constantly until it's completely absorbed. Add enough stock to cover the rice and simmer slowly, stirring. As the rice absorbs the stock, add more to keep it moist but don't drown it. If you do, the risotto will lose some of its unctuous quality; if it's too dry, it will stick and retard the creaminess of the finished dish. 6. Continue stirring. After 15-18 minutes most of the stock will have been absorbed and the rice will be tender. At this point, add the asparagus, peas, cheese, butter and any remaining stock. Cover, remove from the heat and rest for 2 minutes. 7. Stir in the parsley and check seasoning. Spoon onto four plates and sprinkle with the extra parmesan. Serve immediately. Find more of Neil Perry's recipes in the Good Food New Classics cookbook. Buy Now

RISOTTO WITH ASPARAGUS

Steps:

• Peel the bottom third of the asparagus stalks with a vegetable peeler. Snap each stalk where it breaks naturally; reserve 4 of the peeled bottoms for crostini (below). Thinly slice 6 asparagus bottoms and place the rest of the bottoms in a saucepan with 8 cups water and the thyme to make asparagus broth; bring to a simmer.
• Heat 2 tablespoons butter in a saucepan over medium heat. Add the shallot and cook, stirring, until translucent, about 2 minutes. Add the rice and cook, stirring, until glossy, about 1 minute. Add 1 1/4 teaspoons salt. Pour in the wine and stir until absorbed. Stir in 1/2 cup of the asparagus broth until absorbed (use a ladle to add the broth, keeping the solids in the pan). Continue to add broth in 1/2-cup increments, stirring constantly and allowing the liquid to be absorbed before adding more, about 10 minutes. (You should have about half the broth left.) Stir in the sliced asparagus bottoms and the lemon zest. Add the remaining broth, 1/2 cup at a time, until the rice is just tender, 5 to 8 more minutes.
• Meanwhile, place the asparagus tips in a large skillet, cover with water and season with salt and pepper. Simmer over medium-high heat until just tender, about 5 minutes.
• Add the remaining 2 tablespoons butter, the parmesan and lemon juice to the risotto. Stir in the lettuce, remove from the heat and season with salt. Divide among bowls, top with the robiola and season with pepper. Drizzle the asparagus tips with olive oil and spoon over the risotto.

ASPARAGUS RISOTTO

Steps:

• Trim tough ends from asparagus; discard. Cut off asparagus tips and reserve. Cut stalks into 3/4-inch-long pieces. Place 2/3 of stalk pieces, 1 cup broth and 1 cup water in blender. Puree until smooth. Set aside.
• Melt butter in heavy large saucepan over medium heat. Add onion and sauté until tender, about 8 minutes. Add rice and stir 1 minute. Add wine and cook until absorbed, stirring often, about 2 minutes. Add 1/2 cup broth and chopped rosemary; simmer until liquid is absorbed, stirring often, about 4 minutes. Continue to cook for 15 minutes, adding more broth by 1/2 cupfuls and allowing liquid to be absorbed before adding more, stirring often. Add remaining asparagus stalk pieces and reserved asparagus tips and continue cooking until rice is just tender and mixture is creamy, adding broth as needed and stirring often, about 10 minutes longer. Add reserved asparagus puree and stir until absorbed, about 3 minutes. Stir in 1/2 cup Parmesan and cream. Season to taste with salt and pepper. Transfer risotto to bowl. Garnish with rosemary sprigs, if desired. Serve, passing remaining Parmesan separately.

CHICKEN AND ASPARAGUS RISOTTO

Steps:

• Bring stock and the water to the boil in medium saucepan. Reduce heat; simmer, covered.
• Meanwhile, heat half the oil in large saucepan; cook chicken, in batches, until browned.
• Heat remaining oil in same pan; cook onion and garlic, stirring, until onion softens. Add rice; stir to coat rice in onion mixture. Add 1 cup simmering stock mixture; cook, stirring, over low heat, until stock is absorbed. Continue adding stock mixture in 1 cup batches, stirring until absorbed between additions. Total cooking time should be about 25 minutes or until rice is tender.
• Add peas and rind to pan; stir until hot. Remove some risotto for toddler; serve sprinkled with a little of the mint.
• Add chicken and asparagus to remaining risotto, season to taste; stir until chicken is heated through and asparagus is tender. Serve sprinkled with remaining mint.