Asparagus and leek Risotto
This one is a specialty of Mr Humpbuckle. Serve with garlic bread (preferably homemade wholemeal, bread cut thickly with garlic butter – or vegan alternative – smeared all over and done under the grill until golden brown)
The key to this is to add liquid a little and often and to stir constantly. This is a great dish to serve as a main course (4 people) or as a starter (6-8)
1litre of vegetable stock
200mls white wine (use more stock, if you don’t wish to use wine)
2 tbsp olive oil
200g cooked asparagus (when in season, use fresh and cook it in boiling water for 5-8 minutes. You can use the water as a base for the vegetable stock, just add some bouillon powder, or a vegetable stock cube)
1 medium leeks
1 large onion, chopped
2 crushed garlic cloves
2 tbsp fresh chives
1 tbsp mixed herbs
Heat oil in a pan and add the onions and leeks and cook gently until soft (not brown), stir in the garlic and rice and cook for a further 3 minutes.
P0ur in the wine and cook (stirring constantly) until the wine has been absorbed into the rice, then add the stock (200ml at a time), stirring all the time, and only adding more stock when it has been absorbed into the rice.
Before the final addition of stock add the asparagus and mixed herbs and cook for a further 3 minutes before removing from the heat and adding the chives, and a generous amount of black pepper. Serve immediately