Asparagus & Dolcelatte Risotto Recipe

Ingredients :

Serves 4
Preparation time : 10 minutes
Cooking time : about 25 minutes

• 1 teaspoon olive oil

• 1 small onion, finely chopped

• 300g (10oz) asparagus, halved and the stem end finely sliced

• 350g (12oz) risotto rice

• 2 tablespoons dry white wine

• 1.2 liters (2 pints) vegetable stock

• 75g (3oz) dolcelatte cheese, chopped

• 2 tablespoons chopped parsley

Method :

1. Heat the oil in a large, nonstick frying pan, add the onion and sliced asparagus, reserving the tips, and fry for 2-3 minutes until beginning to soften.

2. Add the rice and coat in the oil, then add the wine and allow it to be absorbed.

3. Bring the stock to the boil and add it to the rice mixture, ladle by ladle, allowing the liquid to be absorbed before adding any more. With the last addition of stock (which should be about 20 minutes from when you started), add the asparagus tips.

4. Once all the stock has been absorbed, gently stir through the remaining ingredients and, if liked, serve the risotto with a rocket and tomato salad.

Variations :

For rocket risottos, quickly fry and cook 300g (10oz) risotto rice in 1.2 liters (2 pints) stock as above, then stir in 50g (2oz) torn rocket leaves when the rice is cooked. Use whole leaves to garnish.