Asparagus Risotto

This is a beautiful summer risotto. We made it because there was asparagus that had been reduced in the co-op, and added some fresh vegetables from the garden. I added mange tout peas, broad beans, and chive flowers. 

INGREDIENTS:

  • 100g broad beans
  • 100g asparagus, chopped into 2cm lengths
  • 100g mange tout peas (or about 300g total green vegetables)
  • 1 small onion, finely chopped
  • 75ml dry white wine
  • 750ml hot vegetable stock
  • 2 teaspoons of chopped fresh sage
  • 50g butter
  • Salt and pepper
  • 50g parmesan cheese, grated
  • a handful of chive flowers

METHOD:

  • Gently fry the onion in half of the butter, until it is soft, about five minutes.
  • Add the rice and give it a good stir, heating it through. 
  • Add the glass of wine, and bring the mixture back to a simmer. 
  • Start adding the stock, a ladleful at a time, bringing the risotto back to a simmer each time, and waiting for the stock to be absorbed into the rice. 
  • About half-way through, add the sage, asparagus, beans and peas. Continue adding the stock as before. 
  • When the rice is just about done, take the risotto from the heat, stir in the parmesan and the chive flowers and the rest of the butter. Season with pepper, and a bit of salt if required. Leave the risotto to rest. 
  • Transfer to a warmed platter to serve. 

This can be garnished with toasted sage leaves, or other chopped herbs. 

Courgette and tomato soup

I got this recipe from Lindsay Bareham’s book, ‘A Celebration of Soup‘ – which is a classic.

INGREDIENTS:

  • 3 tbsp olive oil
  • 2 onions, sliced
  • 225g courgettes, diced
  • 450g tomatoes, peeled and chopped
  • 2 small potatoes, peeled, diced and rinsed
  • 1.1L boiling water
  • 100g broad beans
  • 40g pasta (small pasta, broken pasta)
  • salt and pepper
  • 3 cloves of garlic
  • basil leaves
  • 2 egg yolks
  • 2 tbsp grated parmesan
  • 1 tbsp chopped flat-leaved parsley

METHOD:

  • Heat the olive oil and gently cook the sliced onions, so that they get very soft, 10 to 15 minutes.
  • Add the diced courgettes, and cook gently for another 10 minutes.
  • Meanwhile, peel and chop all but 2 of the tomatoes, and soften with the other ingredients in the pot.
  • Once the tomatoes have cooked in, add the diced potato and hot water, and bring to the boil. Simmer for 10 minutes.
  • Add the beans and the pasta, and the seasoning.
  • While all of this is going on, grill the reserved tomatoes, skin them and remove the seeds.
  • In a mortar, pulverise the garlic, adding the tomatoes, basil and then the egg yolks, to make a smooth paste like mayonnaise.
  • When the pasta is cooked, take a ladleful of soup, and beat it into the egg mixture, then pour this back into the soup pan, stirring all the time.
  • Just before serving, stir in the parmesan, and garnish with chopped parsley.