This yummy asparagus and spring greens risotto courtesy of Neff kitchen oven appliances.
Prep time: 15 minutes
Cooking time: 30 minutes
- 1 tbsp oil
- 1 onion peeled and finely diced
- 2 cloves garlic peeled and crushed
- 200g arborio rice
- 100 ml white wine
- 300 ml hot vegetable stock
- 200g asparagus sliced into 2 cm pieces
- 150g spring greens, sliced
- 1 tbsp unsalted butter
- 2 tbsp chopped herbs (parsley and mint)
- 2 tbsp grated parmesan cheese
- Zest and juice of half a lemon
- 1/4 tsp salt
- 1/4 tsp freshly ground pepper
- 2 tbsp créme fraiche
- 2 tbsp green pesto
- Chopped fresh parsley to serve
Preheat the oven to Full Steam 100ºC.
On the hob, heat the oil in a frying pan on a medium heat. Add the onions and cook for 5 minutes until softened. Add the garlic and stir through, then add the rice. Stir again to coat the rice in the oil, then increase the heat to medium-high. Add the wine and stock. Stir and bring to the boil, then transfer to a dish and place in the steam oven for 15 minutes.
After 15 minutes, add the asparagus and spring greens on top(no need to stir). Add the butter on top of the vegetables and place back in the oven for a further 10 minutes, until the rice and vegetables are tender and the stock has been absorbed.
Remove from the oven and stir in the chopped herbs, parmesan, lemon juice, salt and pepper. Test and add more seasoning if needed, then divide between 4 plates. Top each plate with half a tablespoon of crème fraiche and half a tablespoon of pesto. Sprinkle with parsley, lemon zest and a pinch of black pepper, then serve.
Chef’s tip: You can add the asparagus and spring greens at the same time as the stock and then cook everything for 25 minutes if you wish. Adding them for only the last 10 minutes helps them to retain their vibrant colour and crunch, but adding them in all at once will still be very tasty!