There is nothing like the taste of British Asparagus, just devine. However, the season is so short make the most of it while it is around. This risotto Serves 4
1 bundle of British Asparagus
1 ½ tbsp olive oil
2 red onions, finely chopped
300g/10oz ariborio or risotto rice
600ml/1pt chicken or vegetable stock, boiling
1 tsp dried marjoram
2 tbsp mascarpone
freshly ground black pepper
freshly grated parmesan
1. Wash the asparagus, trim the ends and cut into 2.5cm/ 1inch pieces. Plunge into boiling water for 1 minutes then plunge into cold water to blanch the asparagus. This helps to keep a bright green colour.
2. Heat the butter and oil in a large pan and gently fry the onion until soft. Stir in the rice, coat it well in the oil and butter. Pour in a ladle of stock and the marjoram and cook over a low heat, stirring all the time until the liquid is absorbed.
3. Add more stock a little at a time, continue to cook until the rice is just tender and consistency is creamy. Stir in the asparagus and the mascarpone and season well.
4. Serve on bowls with gratings of fresh parmesan.
Nutritional information provided by - www.firecracker-uk.co.uk