Risotto #

The food that reinvigorated my passion for cooking during my years at uni. One of my fondest memories of being in a kitchen as a student was when I made this spring time risotto for the first time. The simple ingredients, the aroma of the soffritto and the tangy taste of freshness in every bite make this dish one of my favourite ones.

Servings 2 Prep time 20 mins Cooking time 60 mins

Ingredients #

• 180 g Arborio rice
• ½ red onion, finely chopped
• 1 celery stalk, strings removed, finely sliced
• 10 asparagus stalks, tips separated, stalks cut into small pieces
• 2 handfuls of sliced mushrooms
• 1 handful of peas (preferably fresh)
• 4-5 fresh mint leaves, finely chopped
• ½ a block of Parmesan cheese, grated
• ½ a glass of white wine
• Zest of ½ a lemon
• 1 courgette, sliced and quartered
• 500 ml vegetable stock
• Butter and olive oil (for cooking)

Directions #

1. Finely chop the red onion. Slice the courgette into thirds, then cut each third lengthways, and finally quarter the slices.
2. Remove the strings from the celery stalk and finely slice it. Trim the asparagus tips, setting them aside, and cut the remaining asparagus into small pieces (about ½ cm).
3. In a sauté pan over medium-high heat, melt a knob of butter with 3 tablespoons of olive oil.
4. Add the chopped onion, sliced mushrooms, and sliced celery to the pan, and sauté until softened. Then, stir in the rice.
5. Cook the rice for one minute, then pour in the wine—enjoy the satisfying sizzle!
6. Stir in 1 ladle of vegetable stock, followed by the courgette and asparagus pieces (excluding the tips).
7. Gradually add 1-2 ladles of stock at a time, along with the peas. Lower the heat, and continue stirring gently with a wooden spoon to prevent the rice from breaking. Cook for about 30 minutes, adding more stock as needed to keep the risotto from drying out.
8. Finish by stirring in a knob of butter, the reserved asparagus tips, grated Parmesan, lemon zest, and finely chopped mint. Add one final ladle of vegetable stock, then serve with a drizzle of olive oil. Voilà :)