Leek and Asparagus Risotto

Name: Leek and Asparagus Risotto
Yield: Serves 4 as a main
Ingredients: 1.2–1.5 (2–2 ½ pints) litres simmering vegetable stock (simmer asparagus trimmings, garlic skins, carrots, herbs and bay leaves in half water and half dry white wine for 25 minutes); 1.2–1.5 (2–2 ½ pints) litres simmering vegetable stock (simmer asparagus trimmings, garlic skins, carrots, herbs and bay leaves in half water and half dry white wine for 25 minutes); 1.2–1.5 (2–2 ½ pints) litres simmering vegetable stock (simmer asparagus trimmings, garlic skins, carrots, herbs and bay leaves in half water and half dry white wine for 25 minutes); 1.2–1.5 (2–2 ½ pints) litres simmering vegetable stock (simmer asparagus trimmings, garlic skins, carrots, herbs and bay leaves in half water and half dry white wine for 25 minutes); 1 onion, peeled and finely sliced; 2 cloves garlic, peeled and finely sliced; 1 leek, washed and finely sliced; 200 g(6 ½ oz) unsalted butter; 1 teaspoon ground black pepper; 1 teaspoon salt; 400 g(14 oz) risotto rice; ½ teaspoon fennel seeds; 1 cup parmesan cheese, grated, plus some extra for garnish; 500 g(1 lb) fresh asparagus, trimmed, ends used previously in stock and the rest sliced; 2 teaspoons fresh thyme leaves; 1 bayleaf; 1 ½ tablespoons lemon juice; 1.2–1.5 (2–2 ½ pints) litres simmering vegetable stock (simmer asparagus trimmings, garlic skins, carrots, herbs and bay leaves in half water and half dry white wine for 25 minutes); 1.2–1.5 (2–2 ½ pints) litres simmering vegetable stock (simmer asparagus trimmings, garlic skins, carrots, herbs and bay leaves in half water and half dry white wine for 25 minutes); 1.2–1.5 (2–2 ½ pints) litres simmering vegetable stock (simmer asparagus trimmings, garlic skins, carrots, herbs and bay leaves in half water and half dry white wine for 25 minutes); 1.2–1.5 (2–2 ½ pints) litres simmering vegetable stock (simmer asparagus trimmings, garlic skins, carrots, herbs and bay leaves in half water and half dry white wine for 25 minutes)

Preparation info

Serves
4
as a main

Difficulty
Easy

Appears in

A World in My Kitchen

By Peter Gordon

Published 2003

About

A risotto is actually quite simple to make. All it requires is good stock, quality rice (arborio, carnaroli or vialone nano), genuine parmesan cheese and about 25 minutes of your time. The asparagus in this recipe can be replaced with most other vegetables. The thing to aim for is a slightly al dente but creamy rice at the end of its cooking.

Ingredients

Main course
Gluten-free
Vegetarian

Ingredients

Method