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Grandma Singleton's Beacon Fell and Asparagus Risotto

Serves 2

 

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150g Grandma Singletons Beacon Fell Traditional Lancashire Cheese    
200g Risotto rice 
120g Asparagus spears, trimmed, halved
60g White onion, finely chopped 
50g Parmesan, grated   
30g Butter, unsalted  
5g Garlic, puree    
600ml Vegetable stock  
100ml White wine, dry    
10ml/20ml Olive oil    
6 Asparagus spears, trimmed    
Salt & pepper    

 

Method 

  1. Weigh all ingredients as listed above.
  2. Peel and finely chop the onion.
  3. Peel the garlic and puree it using a garlic crusher.
  4. In a thick bottomed pan, heat the oil and butter and gently fry the onion and garlic until softened. 
  5. Add the rice and cook until the edges of the rice start to turn translucent. 
  6. Add the wine and leave to reduce by 2/3rds.
  7. Then add the asparagus and begin to add the stock slowly, keep stirring throughout whilst adding the stock to ensure the rice is not catching on the bottom of the pan.
  8. Cook until the rice and asparagus are cooked (between 10-15 minutes) (Tip; the rice should still have a slight bite to it, when the rice is over cooked your risotto will turn stodgy and mushy.)
  9. Add the cheeses and butter and fold into the risotto. 
  10. Taste and then season, as the cheese may provide enough salt to the dish.
  11. Char grill / pan fry the asparagus spears in a little olive oil on a medium heat until brown in colour and cooked through.
  12. Spoon the risotto into a bowl/plate, followed by the asparagus spears crossed on the top and finish with a drizzle of extra virgin olive oil.