Asparagus and Hazelnut Risotto

Making the most of the last of this summer’s asparagus, here’s a simple risotto flavoured with summer greens, off-set beautifully with toasted hazelnuts and parmesan.

Ingredients: 2 shallots, 1 clove of garlic, 3 asparagus spears, 1 small courgette, 120g yellow wax beans, 8g lemon thyme.

From the larder: 20g butter, 170g Arborio rice, 700-800ml stock, 50g hazelnuts, salt and pepper, (optional: salmon fillets, 30g grated parmesan).

 Instructions:

  • Peel and chop the shallots and a garlic clove. Sauté gently with a knob of butter for about 5-7 minutes until shallots are soft.veg on chopping board
  • Add the Arborio rice and cook for 2 minutes, until the rice looks slightly translucent.
  • Prepare 700ml stock (use some white wine if you like). Add it to the rice ladle-by-ladle until it is all fully absorbed. Stir and allow stock to absorb between each ladle. Add more water if you run out of stock before the rice is cooked. This process can take up to 20 mins, so be patient. If using salmon, grill while the risotto cooks.
  • While keeping an eye on the risotto, heat a frying pan and dry fry the hazelnuts until they start to smell and brown. Set aside.hazelnuts 1600px
  • Using the same frying pan, heat a glug of oil and cut the asparagus spears into quarters, slice the courgette and top, tail and halve the wax beans. Sauté the veggies until soft.sauteed vegrisotto with veg mixed in 1600px
  • Once the stock is absorbed and the risotto al denté. Remove from the heat, stir in the veggies, hazelnuts, lemon thyme leaves and parmesan and serve immediately, with extra parmesan grated on top.whole plate 3

Early Summer Risotto

Serves 2

Ingredients: 2 shallots, 2 garlic cloves, 150g broad beans, 100g peas, 1 courgette, a few stems of mint, 2 stems of basil, 50g bunch of rocket.

From the larder: 2 knobs of butter, 170g Arborio rice, 600-700ml stock, 30g Parmesan, (Optional: grilled fish or chicken, exchange 100ml stock for white wine).

Instructions:

  • Peel and chop the shallots and peel and dice the garlic.
  • Gently sauté in a knob of butter for 2 minutes or until soft. Add the Arborio rice, cook for a minute or so while you prepare the stock.
  • Add the stock ladle-by-ladle to the rice. Stir and cook for a few minutes between each ladle allowing stock to absorb between each one.shallots, garlic, arborio rice

    shallots, garlic, arborio rice 2

    Pull the spoon through the risotto and count to 10. If it holds for 10 seconds, it’s time for more stock.

  • While risotto is cooking, shell the peas and broad beans, and thinly slice the courgette. If using, grill meat/fish.broad beans and courgette
  • Bring a small pot of water to the boil and boil the broad beans for a 1-2 minutes. Drain and run them under cold water and then pierce the skin of the beans with your finger nail and pop the beans out their skin casing. You can skip this step and put them straight into the risotto if you want to, but the skin casing can be a little bitter.
  • When you’ve used just over ¾ of the stock, stir in the broad beans, courgette and peas.veg added to risotto
  • When risotto is creamy and al denté (soft but still with a little bite), take off the heat, add a knob of butter and cover until butter has melted.
  • Mix in grated Parmesan and chopped mint and basil leaves. Serve immediately with rocket on the side.parmesan and herbs added

Wild Garlic Risotto

When wild garlic is in season we find it hard to move far away from it. So while this short season lasts, we’ve created a yummy wild garlic risotto using wild garlic leaves and wet garlic bulbs along with other spring veg.

Ingredients: 2 shallots, 20g wet garlic cloves, 35g wild garlic leaf(large handful or two), 50-100g peas, 1 courgette, sprig of mint, 2 stems of basil, 50-100g cherry tomatoes.

From the larder: knob of butter, 200g Arborio rice, 900ml stock, 30g Parmesan, and (optional: 40g almonds, grilled salmon).

Instructions:

  • Chop the shallots, wet garlic and basil stems. The wet garlic is young and so you don’t need to remove the skin. Gently sweat in butter until soft and then add the Arborio rice and cook for a few minutes until rice looks slightly translucent.
  • Prepare the stock and slowly add ladle-­by-ladle to the rice, stirring and leaving to cook for a few minutes, allowing stock to absorb between each ladle.
  • Quarter the tomatoes, sprinkle with salt and tear over a few basil leaves, set aside separately.
  • If using, chop and toast the almonds and set aside.

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  • Thinly slice the courgette, shell peas and roughly chop wild garlic. When you have used about 2/3 of the stock in the risotto, mix all the veg into the risotto.
  • When risotto is al denté (soft, but still with a tiny bite) take off the heat, season, add a knob of butter, chopped mint leaves and the grated Parmesan. Cover and let stand for 5 minutes.

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  • Serve risotto with almonds sprinkled on top and tomatoes on the side.

Jerusalem Artichoke Risotto

With purple carrots in the mix, this risotto takes on their colour and creates a beautiful meal, containing tasty jerusalem artichokes, mushrooms and spinach. We think it’s a winner!

Ingredients: 2 shallots, 1 clove of garlic, 150g Jerusalem artichoke, handful of spinach, 70g mushrooms, 1 purple carrot, 4g lemon thyme.

From the larder: 20g butter, 170g Arborio rice, 700-800ml stock, salt and pepper, (optional: chicken pieces and 30g grated parmesan).

Instructions:

  • Chop the shallots, a garlic clove, finely chop the carrot and strip lemon thyme leaves from their stem. Sauté gently together with a knob of butter in a heavy bottom pan for about 5-7 minutes until shallots are soft.
  • Add the Arborio rice and cook for 2 minutes, until the rice looks slightly translucent.
  • Prepare 700ml stock (use some white wine if you like). Add it to the rice ladle-by-ladle until it is all fully absorbed. Stir and allow stock to absorb between each ladle. Add more water if you run out of stock before the rice is cooked. This process can take up to 20 mins, so be patient, while enjoying it turn purple!cooking-risotto-600px
  • While the risotto is cooking, halve and thinly slice the mushrooms and jerusalem artichoke. Fry the mushrooms in a small frying pan on their own and then add to the risotto. Then fry the jerusalem artichoke (and chicken pieces if using) gently until the jerusalem artichoke is soft and slightly crispy in places. Once the stock is absorbed and the risotto al denté, add the spinach leaves, stir to wilt, and then add the jerusalem artichoke and chicken. Remove from the heat, season and add a knob of butter and optional grated parmesan.
  • Leave risotto to rest for approximately 5 minutes before serving.

Brussel Sprout Risotto

You can’t get much more wintry than a brussel sprout focussed meal. This risotto is delicious and made better by buttery brussels sautéed with sage and thyme and optional bacon and almonds, creating the perfect savoury salty combos.

Ingredients: Shallots, garlic, brussel sprouts, lemon thyme, sage, and spinach.

From the larder: Butter, 170g Arborio rice, 600-ml stock, 30g Parmesan, 40g almonds and/or 2 slices bacon chopped into pieces (optional).

Instructions:

  • Chop the shallots and garlic. Sauté in butter for 2 mins then add the Arborio rice and cook until it looks slightly translucent.
  • Prepare stock and add to the rice ladle-by-ladle and cook until rice is al denté and risotto creamy. Stir and allow stock to absorb between each ladle. This process should take about 20 minutes. Half way through cooking, add the lemon thyme leaves stripped off the stems.
  • While the risotto is cooking, slice the brussel sprouts, and chop the almonds and sage leaves. Melt a large knob of butter in a frying pan and fry the sprouts until they are soft and starting to brown. When sprouts are softening, add the almonds and sage and fry altogether.frying-brussel-sprouts-and-almonds-600px
  • If using bacon, start frying that first and add the sprouts followed by almonds and sage.
  • When risotto is ready, take off the heat, mix in spinach and grated Parmesan, allowing Parmesan to melt and spinach to wilt.
  • Stir the brussel sprouts, almonds, sage and optional bacon into the risotto and serve immediately.

Kabocha Squash with Salsify

We are slightly in love with this kobucha squash – in part because of the name and in part because of the flavour. They are silky smooth and sweet when roasted and perfect for the autumnal weather that has set in. The crazy stick like salsify are also pretty special and when roasted add a lovely gently sweetness to the dish. It’s autumnal bounty!

Ingredients: 300g Kabocha squash, 100g salsify, 2 shallots, 2 cloves of garlic, 50g bunch of rocket, 5g of fresh tarragon.

Larder: 170g risotto (Arborio) rice, 600-700ml stock, knob of butter, olive oil, salt, pepper (optional 25g parmesan, chicken breasts).

Instructions:

  • Preheat the oven to 200 degrees C.
  • Peel and scoop the seeds out of the squash and chop into 1-2 cm chunks. Place in a baking tray. Peel the salsify and slice into batons and add to the baking tray but keep separate from the squash. Drizzle with olive oil, season and roast for 25 minutes while you make the risotto.

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  • Finely slice the shallots and garlic and sauté for 5 minutes in a knob of butter. Add the rice and cook for 1 minute until rice looks slightly translucent.
  • Prepare the stock and gradually add to the rice a ladle at a time. Allow stock to absorb before adding each ladle.risotto 3 600px
  • Add ladle by ladle until the risotto is creamy, soft and al denté. This should take about 20-25 minutes.
  • While it’s cooking, chop the tarragon very finely and if using, grill the chicken and chop into pieces.
  • When risotto is ready and the squash and salsify are cooked, stir the squash, tarragon, Parmesan and optional chicken into the risotto.
  • Serve the risotto with salsify batons on top and rocket on the side.DSC_0030

Butternut Squash Risotto With Crispy Sage

Serves 2

Ingredients: 3-4 shallots, 2 garlic cloves, 1-2 sticks of celery , 200g butternut squash, 4-5 stems of sage, handful of rocket.

Larder: 2 knobs of butter (roughly 15g each), 170g Arborio rice, 600-700ml stock, 30g Parmesan.

Instructions:

  • Preheat the oven to 200 degrees C. Peel and chop the butternut squash into 1cm chunks, place in a baking tray, drizzle with olive oil, season and roast for 25 minutes while you make the risotto.butternut squash chopped 600px
  • Finely slice the shallots, a garlic clove and the celery and sauté for 5 minutes in a knob of butter. Add the rice and cook for 1 minute until rice looks slightly translucent.
  • Prepare the stock; gradually add to the rice a ladle at a time. Allow stock to absorb before adding the each ladle.
  • Add ladle by ladle until the risotto is creamy, soft and al denté. This should take about 20-25 minutes.cooking risotto 1 600pxrisotto cooking close up 600px
  • When risotto is ready and squash cooked, add the grated Parmesan and squash to the risotto. Allow to stand for about 5 minutes with the lid on.
  • Meanwhile, in a separate frying pan, heat another knob of butter until gently bubbling. Fry the sage leaves (removed from stem) until crisp, about 1-2 minutes. You will be left with a lovely browned sage butter, which if you like, you can pour over the risotto!sage frying 4 600pxrisotto cooked 600px
  • Serve the risotto with crispy sage crumbled in and rocket as a side.whole plate risotto 600px

Beetroot and Sorrel Risotto with Fennel and Celery Salad

Ingredients: 1 clove of garlic, 3 shallots, 150g beetroot(1 small), 1 small bunch of sorrel, half a bulb of fennel and 1 stick of celery(allergen).

Larder: 175g Arborio (risotto) rice, 600ml stock, 2 knobs of butter, salt and pepper, 50g Parmesan, juice of half a lemon.

Instructions:

  • Preheat the oven to 180 degrees C. Peel and chop the beetroot into 1cm chunks, drizzle with oil and roast for 20-25 minutes.
  • Mince a clove of garlic and finely chop the shallots. Sauté on a low heat in a knob of butter until soft.
  • Add the Arborio rice and fry for 3-4 minutes, until slightly translucent. Prepare the stock. Add a ladle at a time to the rice, stirring regularly. Allow the stock to absorb before adding the next ladle of stock. Keep adding until you have used all the stock and the risotto is al denté. This should take about 20 minutes.
  • While the risotto is cooking, make a fennel and celery salad. Remove any woody stalk and the fronds from the fennel, chop the fronds and thinly slice or shave the fennel, using a knife, or mandolin if you have one. Slice the celery into matchstick thin batons and place with fennel on a small plate. Squeeze the juice of half a lemon over, drizzle with olive oil, add salt and pepper and toss well.
  • When risotto is ready, chop the sorrel and stir in along with the roasted beetroot. Add a pinch of pepper, a knob of butter and 50g grated Parmesan. Place a lid on the pan, remove from the heat and allow to rest for 5 minutes.
  • Serve the risotto with the fennel and celery salad and enjoy the colours!