Sunday 24 September 2017

RISOTTO OF LEMON AND ASPARAGUS

Risotto of lemon and asparagus
Risotto of lemon and asparagus

Neven Maguire

RISOTTO OF LEMON AND ASPARAGUS

Serves four.

YOU WILL NEED

1 tbsp rapeseed oil

1oz butter

1 small onion, finely diced

1 clove garlic, crushed

1 tbsp chopped thyme

Juice and rind of 1 lemon

12oz arborio rice

¼ pint white wine

1½ pints vegetable stock

8 asparagus spears, cut at an angle

1 tbsp chopped parsley

Chervil, to garnish

Method

Heat the oil and butter in a heavy-based saucepan. Add the onion, garlic, thyme and lemon rind, and stir for five minutes. Add the rice to the pan and fry over a low heat for one minute.

Add the white wine. Bring to the boil and boil until evaporated.

Gradually add the stock to the rice, a ladleful at a time, stirring well between each addition. Make sure that each addition of stock is absorbed before you add more.

Continue adding stock for approximately 20 minutes. Next, add asparagus, then continue to add stock for another five minutes. Cook until the rice is al dente and creamy. Stir in lemon juice and the chopped parsley. Season to taste.

To serve, divide among four bowls and garnish with chervil.

Irish Independent

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