300g good quality risotto rice
25g unsalted butter
50ml olive oil
1/2 small red onion, finely chopped
1 stick celery, finely chopped
1L chicken or vegetable stock (hot)
1C dry white wine
3 bunches asparagus, finely chopped
150g baby spinach, roughly chopped
1C parsley, finely chopped
50g Parmesan
30g unsalted butter
juice of 1 small lemon
salt and pepper to taste
METHOD
Sweat onions and celery in a heavy based saucepan with butter and olive oil very slowly for 10 mins before adding the rice and sweating for a further 2 mins. Add the wine and reduce until liquid has almost disappeared, before adding the stock, small amounts at a time, stirring constantly between each addition. When the rice is almost cooked, add the asparagus. Remove from the heat and add the spinach, parsley, lemon juice, butter and Parmesan. Stir together and season to taste.
COMMENT
Yet to try this one on the kids, but I thought it was DELICIOUS! (Trying to decide when I can serve it up again)
Make me gluten free
Make sure your stock is gluten free and you are good to go
Source: Riverstone Kitchen, by Bevan and Monique Smith
No comments:
Post a Comment