Asparagus, Lemon and Mint 

Risotto

 Serves 4

I am a big fan of asparagus and wish its seasonal presence would prolong beyond the two months it shares with us each year. 

Not only is it highly nutritious, making it an excellent liver cleanser, which is ideal for those who like a tipple or two, but it's also packed with vitamins and contains absolutely no fat.  What more could you wish for from one of your five a day!

Despite not being a big advocate of imported produce, with an objective to eat only what's in season, sometimes we can't help but satisfy our cravings throughout the year, despite the taste not being as good as what's grown on home turf.

However, asparagus is one particular ingredient I just can't bring myself to eat out of season. The imported stuff tends to embody woody textured stalks and a bitter taste, making the  British asparagus well worth the wait for!

This is one of my favourite recipes for using this seasonal luxury. Indulgent in both texture and flavour, it makes a delicious supper which brings a warming satisfaction with every mouthful. 

Ingredients

Stage 1

1 pint chicken stock

1 tbsp olive oil

Knob of butter

1 garlic clove, crushed

1 onion, finely chopped

2 celery sticks, finely chopped

300g risotto (Arborio) rice

200ml white wine

Stage 2

2 bunches of asparagus (Evesham Vale), washed and ends trimmed

350ml chicken stock

Knob of butter

2 big handful grated parmesan, plus extra for sprinkling

Bunch of fresh mint, stalks removed, roughly chopped

2 lemons, zest and juice

Salt and pepper

Method

Stage 1

v  Simmer the stock in a saucepan.

v  In another pan, add the butter, oil, garlic, onions, and celery, and cook gently for 15 minutes until soft.

v  Add the rice and turn up the heat, stirring constantly to stop the bottom of the pan from catching.

v  Pour in the wine and stir until it evaporates.

v  Lower the heat and add the stock - a ladle at a time, allowing it to be absorbed by the rice before adding the next.

v  Once half the stock has absorbed, the rice should be soft. Put to one side.

Stage 2

v  In a large pan, add 100ml of stock, asparagus and risotto. Cook on a medium heat and stir constantly, whilst gently bringing to the boil.

v  Turn down the heat and simmer until the stock has been absorbed by the rice.

v  Add a further 100ml of stock, stirring until it has been absorbed and the asparagus is cooked. Check before adding the remainder of stock – you don’t want to overcook the rice, it should be creamy and oozy.

v  To finish, remove from the heat and stir in the lemon, parmesan and mint.

v  Season with salt and pepper to taste and leave covered for a minute to allow flavours to absorb.

v  Serve with extra parmesan and lemon wedges.

Additional indulgences – add crabmeat or chicken