Nothing beats a simple risotto on a summer’s evening. This asparagus version is made with fish stock for a rich flavour that needs little else - but you can toss in cooked prawns or slivers of smoked salmon for a fuller meal.

Ingredients
  • Ingredients
  • 1 Bunch asparagus
  • 2 Cups arborio risotto rice
  • 25g Butter
  • 500g Fish stock (or vegetable stock)
  • 1 Glass white wine
  • 1 Onion, finely chopped
  • 1 Pinch of saffron threads
  • Olive oil
  • Shaved or grated Parmigiano Reggiano
  • Freshly ground salt and pepper
  • Half a lemon

Cooking Instructions

  1. Preheat the oven grill.
  2. Trim the asparagus and brush with olive oil.
  3. Grill for 3-5 minutes.
  4. Leave aside to cool, then cut into bite size lengths, leaving some whole.
  5. In a deep saucepan, soften the onion in butter until translucent.
  6. Add the risotto rice and stir until it’s absorbed the butter.
  7. Add the saffron threads.
  8. Ladle by ladle, add in the fish stock and the white wine until the rice has absorbed all the liquid.
  9. Season with salt and pepper to taste.
  10. Serve the risotto with shavings of Parmigiano, a squeeze of lemon and a few long, uncut asparagus stems placed on top.

Please Note: Whilst all our recipes are developed, tried and tested by our Executive Chef, variances in native and rare breed animals can differ immensely, therefore cooking times are a guide only. Please ensure all products are cooked through and hot before serving.