Me & Risotto have a love affair situation going on. It’s creamy & flavoursome, warm and comforting, it’s like a hug in a bowl really. It has long held a bad reputation for being difficult to master but that is far from the truth. It takes a little loving with the time to stir & tend to it, but difficult?… No. This version has beautiful vibrant green asparagus & peas & a note of sweet & nutty manchego cheese. You can have a nice comfy portion for 9 propoints (7 on F&H). Serves 4. Here’s the skinny:
240g Arborio Risotto Rice
8 Lean Bacon Medallions Diced
2 Large Shallots Diced
80g Frozen Garden Peas
A Bunch of Baby Asparagus
1 Clove Garlic
45g Manchego Cheese Grated
1 & 1/2 Litres Chicken Stock made with 1 Stock Cube
A Handful of Fresh Thyme Leaves
Salt & Black Pepper
Place your stock into a saucepan over a low heat for the duration of cooking so it stays nice and hot. Heat a large based saucepan over a medium heat & spray it with oil. Cook the Bacon & Shallots for about 5 minutes until the bacon is cooked and the shallots are soft. Trim the ends off the asparagus & add it & the frozen peas to the pot cook for another 3 to 4 minutes stir it gently so you don’t break up the asparagus. Add the crushed garlic & stir for a further 30 seconds. Add the rice to the pot & cook for 2 minutes stirring regularly until the rice goes a bit translucent around the edge with a white centre. Start adding the stock 1 ladel at a time and gently stir the risotto regularly. Wait until the ladel of stock is absorbed before adding the next one. You probably won’t use all the stock just use as much as the risotto absorbs within the cooking time. It will take 20 minutes to fully cook the rice.
About 10 minutes before the end of the cooking time season with salt & pepper and the fresh thyme. When it’s cooked take the pot off the heat & stir in the grated manchego cheese. Put a lid on the pot and allow the risotto to rest for 3 to 5 minutes prior to serving. Serve & enjoy!