As I mentioned in the previous post, I'm still trying to eat as little meat at home as possible.
I noticed in my cupboard this morning that I had some risotto that's been there for a few weeks, so I decided to make a fairly simple vegetable risotto with some seasonal ingredients.
The temperature has dropped a little in the past week, so I wanted to make something comforting and a little rich.
- 1 leek, cup thinly
- 6 asparagus stalks, chopped with the wooden ends removed
- 1-2 cups of fresh peas (frozen will work if you can't get fresh)
- 6 cloves of garlic, blanched
- 2 cups of risotto rice
- 2 litres of vegetable stock
- A small amount of finely chopped herbs (I used thyme)
- A good amount of salt and pepper and a pinch of cayenne
- 100g of butter
- 2 tablespoons of mascarpone
- 1 cup of grated Parmesan or reggiano cheese
- In a large pot, start by cooking the leek and garlic in the butter until it softens and starts to get a bit of colour.
- Add the rice, peas and asparagus. Add the salt, pepper, cayenne and herbs and stir so everything is coated.
- Have another pot off to the side with your stock simmering away. Add a few ladles at a time and stir until the rice tastes close to done. Don't rush this step. Make sure the sauce is still very runny. You don't want it thick.
- Check the seasoning, you may need to add more.
- Add the grated cheese and mascarpone and stir. Let it sit for 1-2 minutes and it's done.
Serve with more grated cheese on top and maybe a dollop of mascarpone if you're feeling like going all out.