Summer Risotto Recipes

SUMMER RISOTTO

Steps:

• In a large saucepan, heat broth and keep warm. In a large skillet, saute onion in oil and butter until tender. Add rice; cook and stir for 2-3 minutes or until lightly browned. Stir in 1 cup warm broth. Cook and stir until all of the liquid is absorbed., Add remaining broth, 1/2 cup at a time, stirring constantly. Allow the liquid to be absorbed between additions. Cook until risotto is creamy and rice is almost tender (total cooking time will be about 20 minutes)., Add the tomatoes, corn, feta cheese, herbs, salt and pepper; heat through. Sprinkle with Parmesan cheese. Serve immediately.

SUMMER RISOTTO

Steps:

• Simmer the stock for 10 minutes with the asparagus trimmings and pea pods; these will intensify the flavour. Strain into a jug.
• While the stock is simmering, heat 1 tbsp of the oil in a wide, shallow pan. Tip in the onion and fry gently for 5-6 minutes, stirring, until it is soft but not coloured. Add the rice and continue to stir and cook for 1-2 minutes until the grains become see-through at the edges and begin to make 'clicking' noises.
• Add the wine (it should bubble and evaporate), then 50ml/2fl oz of the stock. Stir well and simmer gently until all the liquid has been absorbed. Now pour in another 50ml/2fl oz stock and stir again. Continue adding the stock and stirring. After about 7 minutes, when half the stock has been added, swirl in the asparagus and peas. Carry on adding stock in small amounts until it has been absorbed; this will take about 10 more minutes. Now the risotto should be a little wet and sloppy and the rice tender with a nutty bite.
• Turn off the heat, then gently stir in the grated Parmesan, taste and season. You may need only a little black pepper as the Parmesan and stock are both salty. Spoon the risotto on to a plate, top with the rocket, drizzle with the remaining olive oil and scatter with Parmesan shavings. Pour yourself a glass of wine and enjoy your meal.