Asparagus, Rocquet and Parmesan Risotto

Ingredients:

Serves 4 

4 Diced Shallots

1 Clove crushed Garlic

1 bunch Asparagus (with wood removed)

1 bunch Rocquet

1 Glass White Wine

500 ml Veg Stock

200g Arborio Rice

50g Parmesan

Olive oil for frying

Sea salt and freshly ground black pepper

Okra (optional)

Method

• Heat the olive oil in a large heavy based saucepan over a medium heat. Fry the shallots and garlic untill soft but not browned
• Meanwhile bring a small saucepan of salted water to the boil, when at a rolling boil blanch the Asparagus spears untill al dente. Then refresh in iced cold water, this will prevent the Asparagus from discolouring later
• Once the shallots and garlic are soft add in the Arborio rice and fry gently in the oil untill well coated and glistening then add in the white wine and stir constantly untill it is all absorbed by the rice
• Warm the vegetable stock in a saucepan and cut the tips off the asparagus spears and slice the remaining stalks
• Whilst continually stirring add the stock to the risotto one ladle full at a time, con tinue cooking untill the rice is al dente (if you chose to add in the Okra then finely slice and add now)
• Add in the chopped asparagus stalks and tips, finally just before serving stir in the rocquet untill it has wilted
• Season well and serve with the Parmesan sprinkled over