A nice meatless risotto. Easy to cook, tasty, substitute other vegetables depending on what is in season / looks nice! The marscapone makes it lovely and creamy; in a pinch, I guess ricotta or yoghurt could be substituted!
1.5 tbsp olive oil
1.5 tbsp butter
1 onion, diced
2 cloves garlic, diced
240g rice (risotto is good, but the kilo-for-30p stuff is also adequate)
125ml white wine
1.25l vegetable stock
Salt & Pepper
Bunch spring onions (‘scallions’ for any Americans reading)
300g frozen peas
150g green beans (either frozen or fresh)
1 tsp dried chives
4 heaped tbsp marscapone
3 tbsp lemon juice
Some grated parmesan cheese
- Heat the oil and butter in a large sauté pan over medium heat. Add the onion and garlic and sauté for 5 to 7 minutes, until tender.
- Add the rice and stir for a minute to coat with the vegetables, oil, and butter.
- Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed.
- Add the stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take 25 to 30 minutes.
- Meanwhile, blanch the cut asparagus in boiling, salted water for 4 to 5 minutes, until al dente. Drain and cool immediately in ice water.
- When the risotto has been cooking for 15 minutes, drain the asparagus and add it to the risotto with the peas, beans, 1 tsp salt, and 1 tsp pepper. Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm.
- Whisk the lemon juice and mascarpone together in a small bowl. When the risotto is done, turn off the heat and stir in the mascarpone mixture, plus the parmesan cheese and chives. Set aside, off the heat, for a few minutes, sprinkle with salt and pepper to taste, and serve hot with a sprinkling of parmesan. .