Early Summer Risotto

This risotto is a delicious meal, and it barely uses any of your rationed items. Peas and onions are both great staple British vegetables, but be careful to check where your asparagus is from! Asparagus has a short season in the UK, and so through much of the year it is imported. If you are not cooking this in the early summer, perhaps substitute the asparagus for different, seasonal vegetables. If you are looking to add some more protein to the dish, consider stirring in some nuts or chickpeas at the end.

Ingredients

450ml vegetable stock, made with half a stock cube

4 asparagus spears, each sliced into 4

200g peas in the pod (85g podded with pods kept)

2 tbsp. oil

1 small onion, finely chopped

85g risotto rice

3tbsp white wine

Small handful of parmesan, grated

 

Method

  1. Simmer the vegetable stock for 10 minutes with the pea pods, this will give it extra flavour
  2. Meanwhile, heat 1tbsp oil in a pan, and fry the onions gently for 5 minutes until soft but not coloured
  3. Add the rice and continue to stir, cook for 1 minute, until rice is beginning to be transparent at the edges
  4. Once the vegetable stock has finished simmering, remove the pods
  5. Now add the wine and 50ml of stock to the rice, simmer gently until absorbed
  6. Repeat this process with another 50ml stock, until half the stock is added
  7. When you have added half the stock, mix in the peas and asparagus
  8. Carry on adding the stock in small amounts, until you have used it all
  9. The risotto should now be the right consistency, take it off the heat
  10. Stir in the grated parmesan and season to taste

 

You can find the original BBC Good Food Recipe here