Monday, 13 October 2014

Asparagus & Pea Risotto with Crispy Prosciutto and Parmesan

What to cook when you are away and cooking in a rented holiday cabin with very limited equipment. The ingredients are all easily purchased at the supermarket. Serve with a green salad and you have the perfect dinner.

Asparagus & Pea Risotto with Crispy Proscuitto
Base Risotto
1 tablespoon oil
1 tablespoons butter
1 leek, finely sliced
2 cloves garlic, crushed
1 cup Arborio Rice
3 cups of liquid stock or water with stock powder added.
¼ cup cream
100 g creamy blue cheese (blue castello)

1 -2 bunch asparagus, tips removed and stalks thinly sliced
1 cup frozen peas

To serve
6 slices of proscuitto, fried until crispy
shaved/grated Parmesan or Provolone Piccante
Chopped parsley 

Put stock in saucepan and bring to the boil then reduce heat and simmer or boil cup by cup in the microwave.

Heat oil and butter in a saucepan, add onion and leek and cook gently on low heat until onion and leek softens, approx 2 minutes, then add garlic and cook a further minute.

Add rice and stir continuously for about 2 minutes, do not allow to brown.

Add approximately 1 cup of the hot stock and stir. The rice should be just simmering. Continue to simmer and stir every few minutes until the stock has been absorbed.

Add another cup of stock, stir and simmer. 

Add remaining cup of stock, sliced asparagus and peas,stir and continue cooking until rice is tender and cooked.

Blanch asparagus tips. I usually cook them in a little water in the microwave for a minute or two.

When cooked, add blue cheese and cream, stir to mix through,cover and allow to stand for a minute or two.

Serve with blanched asparagus tips and shaved parmesan cheese on top. Garnish with chopped parsley if desired.

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