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Sunday, 8 May 2011

Asparagus, Pea and Mint Risotto

Light and tasty, very simple. This sounds complicated but it is not. Also, as we were trying this asparagus concoction prior to mixing, we decided that it would be great on biscuits or bruschetta.

2 cups risotto rice
4 cups chicken stock (more may be necessary)
1/2 an onion finely diced
2 cloves of garlic minced
1 tbs butter
1 tbs olive oil
1 cup white wine

Asparagus Mixture
2 bunches asparagus, woody ends removed
3 or 4 slices of Parmesan from a block
1/2 a handful each of mint and parsley
Juice of half a lemon
1 cup frozen peas
2 whole garlic cloves

4 Barbecued Balsamic Thyme Chicken thighs (click the link)
Chilli flakes

For the asparagus mixture allow the peas to defrost then combine the ingredients in a blender using only half the lemon. Check for seasoning, add more lemon if necessary. Set aside.
Barbecue the chicken, remove to a clean plate, cover and rest. When required, chop 2 of the thighs up relatively finely, slice the other 2 thinly.
Heat the stock in a medium sized saucepan, place in the woody asparagus ends and parsley stalks. Using a large, heavy based frying pan with high sides, saute the onion and 2 cloves of minced garlic over a medium high heat. When translucent add the risotto rice and toss to coat, toasting for about 1 to 2 minutes. Add the wine and allow to almost completely absorb. Reduce the heat to medium. From this point add 1 ladle of stock at a time when each previous one is almost absorbed. When the stock is almost all gone, try a few rice grains, if they are still quite uncooked add more stock to your saucepan and continue until cooked. This should take about 18 - 20 minutes. When adding the final ladle, add the asparagus mixture, juice from the cooked chicken, the chopped chicken and add the lid and turn off the heat. Allow to sit for 4 for 5 minutes.
Spoon the risotto into warmed bowls, top with sliced chicken pieces and chilli flakes.

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