JO's 20 minute meals-Asparagus and Pesto Risotto

Asparagus and Pesto Risotto

Incredients
1 medium bunch asparagus
2 heaped tsp pesto
1 small red onion
1 stick celery
2 pats butter
5oz risotto rice
1 3/4 cup vegetable broth
1 oz Parmesan Cheese
1/2 cup white wine
1 lemon
sea salt
black pepper

Preheat your oven to the lowest setting and place your plates in the oven to warm. (that is what he suggests it's cute).

Place a large saucepan on a low to medium heat. Peel the onion and trim the celery stick then finely chop or coarsely grate them.

Add 1 pat of butter to the hot pan with the onion, celery, a splash of olive oil, and a splash of water. Cook over low heat for around 5 mins, stiring ocassionally, until soft. Meanwhile...

Bring the broth to the boil in a medium saucepan, then turn the heat down to low.

Snap the woody bases off he asparagus spears and add them to the saucepan of the broth. Slice the remaining tender stalks right up to the tip then leave the tip whole. Put to one side.

Finely grate the Parmesan.

Once your vegetables are very soft (but not browned) add the rice to the pan.

Stir and fry the rice for a min until translucent, then add the wine and keep stirring until all the wine has been absorbed by the rice.

Turn the heat under the rice up to medium then add a ladleful of hot broth, avoiding the asparagus stalks - these are there to add flavor but not to be eaten!

Stir constantly and continue adding broth, a ladle at a time, waiting for the rice to soak it all up before adding the next ladleful. Continue until you've used two-thirds of the broth.

Once two-thirds of your broth has been added, stir the sliced asparagus and tips into the rice.

Keep adding the broth until the rice is just cooked and the risotto has a nice oozy consistency. If you run out of broth, use boiling water.

Take the pan of risotto off the heat and stir in your remaining pat of butter, 1 heaped teaspon of pesto and half the parmesan. Cut your lemon in half then squeeze in a little juice. (I add lemon zest too).

Taste the risotto and season with a good pinch of salt and pepper. Cover the pan with a lid.

This is a perfect time to make your table look respectable so get the cutlery, salt and pepper and drinks set out nicely.

Get your warm plates out of the oven and divide the risotto between them. Sprinkle over the remaining Parmesan and top each with a dollop of pesto, then dive in!


Let me know what you think and/or if you've found tips for this recipe...