Asparagus and Pea Risotto with Mascarpone, Lemon and Parsley

[Guest guest]

Ingredients

16 firm green asparagus spears

600ml (1 pint) vegetable stock

100g (4 oz) unsalted butter

2 shallots

250g (9 oz) Arborio rice

90ml (3fl oz) champagne or dry white wine

1 tbsp freshly grated Parmesan cheese

2 tbsp mascarpone cheese

Salt and freshly ground black pepper

100g (4 oz) peas (cooked)

Zest of 1 lemon

1 tbsp flat leaf parsley

 

Method

Peel the asparagus spears, reserving the peelings and cut the

asparagus into thin slices on the diagonal. Poach it in slighlty

boiling water to cover. When it is just tender, remove from the pan

with a slotted spoon, refresh in iced water and drain well, then set

aside. Add the asparagus peelings to the water and simmer for a

further 10 minutes to obtain a stronger asparagus stock. Strain

through a fine sieve:you should have about 100ml(3 1/2-4fl oz) Pour

this in a pan with the vegetable stock, bring to the boil, then keep

it at a simmer while you make the risotto.

 

Melt half of the butter in a heavy based pan, add the shallots and

cook gently for a few minutes until they are tender. Add the rice

and stir well to coat it with the butter.

 

Over a moderate heat, add the champagne or dry white wine and a

little of the stock and stir until the liquid is absorbed. Keep

adding the stock a ladleful at a time, stirring constantly until the

rice is tender but still retains a little bite.

 

Towards the end of the cooking add the liquid in smaller quantities

and check whether the rice is done. It should take about 25 minutes

in all and the consistancy of the finished risotto should be fairly

loose without being sloppy. If you use up all the stock before the

rice is sufficiently cooked, add boiling water half a ladleful at a

time, as necessary.

 

When the rice is cooked, fork in the Parmesan and the mascarpone and

season to taste. Melt the remaining butter in a saucepan, briefly

toss the asparagus and the peas in to heat through and season.

 

Stir the vegetables into the risotto, then divide between four

servings plates and sprinkle with the lemon zest and parlsey. Serve

immediately.

 

this is a truly deligthful recipe, lovely with a glass of bubbly and

shared with good company.