Asparagus Risotto

Bursting with zesty freshness and sweet asparagus, this risotto is the perfect comfort treat. 

Serves 2

Ingredients:

• 300g British asparagus, roughly chopped
• 150g arborio rice  
• 1 small glass of white wine – we love Sharpham Dart Valley Reserve
• 1 banana shallot, finely diced  
• 1 clove of garlic, finely diced   
• 75g grated cheese - we love Leonard Stanley Cheddar
• 50g butter
• 400ml vegetable stock
• Handful of rocket
• Juice of ½ lemon

For the herb oil 

• 100g parsley
• 200ml rapeseed oil

Method:

1. Start by warming your stock in a small saucepac and finely dicing your shallot and garlic.
2. Heat a large, heavy-bottomed pan and sauté the shallot and garlic in the butter for 3-4 mins.
3. Add in your risotto rice to the pan and stir for 2-3 mins, ensuring the rice is well coated in the butter. 
4. Add the white wine to deglaze you pan and allow the alcohol to evaporate. Add a ladleful of hot stock at a time to the pan, stirring continuously and adding more stock once its almost all absorbed. 
5. When the rice has softened but still has some bite (after around 15 mins), add the asparagus for the final 4-5 mins.  
6. To make the herb oil, blitz the parsley and rapeseed oil in a food processor, then pour into a small pan and bring to the boil. Turn off the heat and strain into a jug using a steel sieve. Allow to cool (this can be kept in the fridge for up to a month).  
7. Finish the asparagus risotto with a generous amount of grated cheese and stir it in to melt. Season to taste and add a squeeze of lemon juice just before serving.   
8. Drizzle the dish with herb oil and plate up on a large handful of rocket.