Lemony spring pea and asparagus risotto
The freshness of lemon, spring peas, and asparagus cut through the creaminess of this risotto. Perfect comfort food.
Risotto really isn't a hard dish to cook, but it does take time and effort to do it well. But when you sit down to a steaming bowl of creamy carbs, it is so worth it.
There are just a few guidelines to getting this right:
- When sautéing off your onions, be careful not to brown them. Usually those golden brown edges are pure flavoursome gold and are strongly encouraged. But here, that gold will turn your beautiful creamy white risotto into an unappealing brown goop. So perhaps just this time, dial back the heat and take it slow.
- In fact, taking it slow is the second rule for risotto. This isn't something that can be rushed. This is Sunday food - to be undertaken when you want to potter around and let things take their course. Not to be attempted after a long day at work when you're about an inch away from a stress-induced rant about how nothing ever goes your way. Risotto is like a child - it needs your love and attention. The more you stress, the more it will fight against you. Relax, breathe, put some music on, open a bottle of wine, and let the risotto do its thing. Slowly.
- Wine is essential here. Both for the risotto and for you. See point 2 above.
- Stir, stir, stir. Not a frantic beating, but a gentle, one too many wines, folding. This is what brings out the unctuous creamy starches from the rice, which will mean a silky, creamy end product.
Give this one a go this weekend. It is so worth it.