Recipe of the month - April 2018
Asparagus, Pea and Goats Cheese Risotto
This dish is a lovely spring risotto
Provided by Emlyn Sexon, Life’s Kitchen Company Head Chef
- 1 x Banana Shallot
- 1 x Garlic Glove
- 100 ml white wine
- 150g Risotto Rice
- 300 ml Vegetable Stock
- 1 x Med Bunch Asparagus
- 150g Peas
- 100g Goats Cheese
- 4 x Basil Leaves
- 50g Chopped Sun-blushed Tomatoes
- 15g Toasted Pine nuts
- 1x Bunch (Small Packet) Rocket leaves
- 50g Butter Salt and Pepper Olive oil
Small Dice the Shallot and Chop the garlic leave to one side, Remove the stalk from the Asparagus, Peel the Stalk ends and then blanch (cook for 2/3 mins) in boiling salted water, remove and cool in Ice cold water, once cold remove, dry, then dice.
Chop the basil and dice the goat’s cheese and butter.
Put the veg stock onto boil.
Add the olive oil to a sauce pan and heat, sweat the onions and garlic then add the rice, stir for two minutes until rice becomes transparent then add white wine, reduce heat to pan and stir rice until wine is Absorbed, and then slowly add the hot veg stock a ladle at a time until rice is cooked, Stirring all the time so rice doesn’t stick to the pan, when the rice is cooked add the asparagus, peas, basil, chopped tomatoes, goat’s cheese and butter and season to taste.
Serve in a bowl garnished with the rocket leaves, pine nuts and a drizzle of olive oil.