delicious UK – April 2018

COVER STAR

Asparagus, pea &

mint risotto

SERVES 4-6. HANDS-ON TIME 40 MIN

FOOD

TEAM’S

TIPS

If you’re vegetarian, swap

the anchovies for capers or

chopped olives, and use

avegetarianhardcheese.

Whenfreshpeasareinseason,

use them instead of frozen.

•2tbspoliveoil

• Bunch spring onions, white parts
  and green parts separated and
  finely chopped (we used some red
  springonions for colour)


• 1largecelerystick,finelychopped
  •300gbunchasparagus,stalks
  finely sliced and tips reserved
  •1-1.25litresfreshchickenor
  vegetable stock (see tips)


• 350g risotto rice
  •200mldrywhitewine


• Bunch fresh mint, finely chopped
  •3anchovyfilletsinoil, finely
  chopped(see tips)


• 3tbspextra-virginoliveoil


• Grated zest and juice 1 lemon
  •200gfrozenpeas (see tips)


• 50g butter


• 75g pecorino, grated

FOR THE PEA PURÉE

• 200g frozen peas (see tips)


• 100g spinach
  
  
  • 2tbsprapeseedoil
    •Juice1lemon
  
  
  • Large handful fresh parsley leaves
  
  
  
  

1 Forthepeapurée,putthefrozen

peas in a heatproof bowl and defrost

by covering with boiling water for 30

seconds(seetips).Drainandtransfer

to a blender or food processor and

whizz with the spinach, rapeseed

oil, lemon and parsley until smooth.

Season with salt and pepper.

2 Heat the 2 tbsp olive oil in a large,

heavy-based pan and gently cook

thechoppedwhitepartofthespring

onions, celery and asparagus stalks

untilsoftened(about10minutes).

Meanwhile,putthestockinapan

andgentlyheatuntilhotbutnot

boiling. Keep warm on a low heat.

3 Stirthericeintothevegetables

tocoatthegrainsintheoil,then

cookfor1-2minutesmore.Pour

in the wine, bring up to a fast

simmer and cook until most of the

wine has evaporated. Start adding

a litre of stock a ladleful at a time,

stirring often, only adding more

once the liquid has been absorbed

bytherice.(Thisshouldtake

around 20 minutes.)

4 Meanwhile, make a salsa: chop

thereservedgreenpartofthe

spring onions and mix in a bowl with

the mint, anchovies, extra-virgin

oliveoil,lemonzestandjuice.

Add salt and pepper to taste.

5 If the rice is still hard after it has

absorbed a litre of stock, stir in a

little more. As the rice is starting

to become plump and tender, about

5minutesbeforetheendofthe

cooking time, stir in the asparagus

tips,peasandpeapurée,then cook

until the rice is tender.

6 Stirinthebutterandpecorino,

taste, season and serve with the

mint salsa for drizzling over.

PER SERVING (FOR 6)513kcals,

20.1g fat (8.1g saturated), 15.5g

protein, 58.1g carbs (5.8g sugars),

1.1gsalt,6.7gfibre

WINEEDITOR’S CHOICEMatch the

green flavours with a herby white

suchasItaly’specorinoorverdicchio.

Formorewaysto use pecorino,

see Loose Ends

Goat’s cheese & sun-dried

tomato risotto

SERVES 4-6. HANDS-ON TIME 40 MIN

•2tbspoliveoil,plusextratobrush

•1largeonion,finelychopped

• 1largecelerystick,finelychopped


• 1.2 litres fresh vegetable stock


• 350g risotto rice


• 200ml dry white wine


• 25gparmesanorvegetarian
  alternative, grated


• 100g goat’s curd (we like
  Ribblesdale) or soft goat’s cheese


• 100g sun-dried tomatoes (from a
  jar), roughly chopped


• Large handful rocket
  •200grindedgoat’scheeselog,cut
  into4evendiscs(weused2x100g
  Capricorngoat’s cheeses)


• A few fresh basil leaves

1 Heattheoilinalarge,deepheavy-

basedfryingpanorsautépanand

gentlyfrytheonionandcelerywith

a pinch of salt for about 10 minutes

until softened. Meanwhile, heat the

stock in a pan until simmering, then

keep warm on a low heat.

2 Stir the rice into the onion and

celeryandcookfor1-2minutes.

Pour in the wine, bring up to a fast

simmer and bubble until the wine has

mostly evaporated. Start adding the

stock,aladlefulatatime,stirring

often, only adding more stock once

the liquid has been absorbed. Keep

addingstockuntilthericeistender

(you may not need it all; this should

take around 20 minutes). Heat the

grillto medium.

3 Stirthegratedcheese,goat’scurd

(orsoftgoat’scheese),sun-dried

tomatoes and rocket into the risotto.

Tasteandaddsaltandblackpepper.

4 Brushthegoat’scheesediscswith

oliveoil,putonabakingsheetand

grillfor5minutesuntilgolden.Serve

the risotto topped with the grilled

cheese,scatteredwiththebasil.

PER SERVING (FOR 6)501kcals,

18.6g fat (8.5g saturated), 16.6g

protein, 59.2g carbs (8.9g sugars),

2.3g salt, 2.8g fibre

WINE EDITOR’S CHOICEFrench

sauvignon blanc or Italian soave

are mouthwatering partners here.

NEXT

MONTH

Three magical

ways with pesto

The taste of spring
in risotto form

22 deliciousmagazine.co.uk