Spring Green Risotto With Asparagus & Burrata

Spring Green Risotto With Asparagus & Burrata

This is a real celebration of what is delicious in the spring and although I’ve used rocket, you could swap for watercress, kale or peas. If you had basil or parsley, also chuck those in. As long as you keep to those weights then you should be fine. Burrata is added on top if you want to impress someone, or, yourself! One damn tasty risotto dinner!

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Serves 2-3

Ingredients:

220g asparagus, end trimmed and stalks thinly sliced (blanched in 400ml salted water for 3mins, save 160ml of the cooking water)

3 tbsp olive oil

1 medium onion, diced

4 garlic cloves, diced

160g risotto rice

80ml dry white wine

1 litre hot veg stock

50g Comté, grated

180g baby Spinach

90g rocket

Juice 1 lemon

1 large ball burrata, torn into chuncks

Salt and pepper

Boil your asparagus and drain after 3mins.

Use same water to blanch spinach and rocket for 1min. Drain and save the cooking water. Measure out 160ml of the cooking water. Run greens under cold water to cool. Place spinach and rocket into a blender with cooking water and juice of half a lemon. Blend until smooth.

Set a large saucepan to a medium to high heat and add olive oil. Next add diced onion and fry for 4mins to soften, followed by garlic. Fry for 1min before adding in rice. Stir everything and pour in wine. Continue mixing until the liquid has absorbed. Next pour in a few ladles of hot stock and continue mixing until it thickens. Continue adding a few spoons at a time until the rice has softened with a slight bite.

Pour in green mix, cheese, season with salt and pepper. Taste to check! Mix in asparagus!

Plate up with burrata on top, small squeeze lemon and a last drizzle of olive oil!

Watch me make the recipe here!