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Asparagus Risotto
Rare Recipe from Toby Goodwin, St Brides Spa Hotel
Executive Chef Toby Goodwin and his team at St Brides are commited to using local Pembrokeshire produce to design a contemporary menu where the freshest of ingredients are simply cooked, making the best use of natural flavours.
Asparagus Risotto
INGREDIENTS
- 1 tbsp olive oil
- 1 shallot, chopped
- 1 garlic clove, chopped
- 200g (7oz) risotto rice (arborio)
- 250ml (9fl oz) white wine
- 500ml (18fl oz) hot vegetable stock
- 1 bunch of asparagus spears, blanched, chopped
(save the tips) - 25g (1oz) unsalted butter
- 75g (2oz) parmesan, grated
- Salt and freshly ground black pepper
METHOD
- For the risotto, heat the oil in a frying pan and gently fry the shallot and garlic until softened but not coloured.
- Add the rice and fry for one minute, stirring frequently, until coated in the oil.
- Add the wine and simmer until absorbed by the rice.
- Add the hot vegetable stock a ladleful at a time, stirring between each addition to allow the liquid to be completely absorbed, until the rice is cooked and all the stock has been absorbed.
- Add the asparagus, but not the tips, butter and parmesan, season to taste, with salt and freshly ground black pepper and stir well.
- To serve, divide the risotto equally among two serving dishes and top with dressed roquette and the asparagus tips.