(no subject)
Mojo's Lemon and Black Pepper Risotto with Asparagus and Flaked Almonds
Ingredients:
1. Melt the butter in a heavy based pan (should be a high sided frying pan).
2. Saute the onions and garlic until soft, along with the asparagus segments.
3. Add in the rice and stir well. Cook for 2 minutes, stirring frequently.
4. Grind a liberal amount of black pepper and stir in. The idea is to add a little heat to the risotto without making it spicy.
5. Add a ladle of stock, stir often. When it is absorbed, add another ladleful. Repeat until all is absorbed.
6. Add in the lemon juice and allow to absorb, stirring often.
7. Stir in the flaked almonds. Lower the heat right down, cover the pan and leave for 2 minutes (good time to chop the parsley).
8. If you want to look fancy, get a pastry cutter (high sided metal ring) and place on a plate. Spoon in the risotto, level the top with a knife and remove the ring to leave a little plinth of risotto. Otherwise, just spoon straight onto the plate.
9. Sprinkle liberally with parsley and serve, either alone or with chicken.
It's delicious, trust me.
Ingredients:
- Approx 40g butter
- 210g risotto rice
- 1 onion, diced
- 1 clove of garlic, diced
- 12-16 spears of good, medium sized asparagus, chopped into roughly 1/2" segments
- 1-2 tbsp flaked almonds
- 1 and 1/4 pints vegetable stock
- 1.5 tbsp of lemon juice
- Black peppercorns
- Fresh chopped parsley to serve
1. Melt the butter in a heavy based pan (should be a high sided frying pan).
2. Saute the onions and garlic until soft, along with the asparagus segments.
3. Add in the rice and stir well. Cook for 2 minutes, stirring frequently.
4. Grind a liberal amount of black pepper and stir in. The idea is to add a little heat to the risotto without making it spicy.
5. Add a ladle of stock, stir often. When it is absorbed, add another ladleful. Repeat until all is absorbed.
6. Add in the lemon juice and allow to absorb, stirring often.
7. Stir in the flaked almonds. Lower the heat right down, cover the pan and leave for 2 minutes (good time to chop the parsley).
8. If you want to look fancy, get a pastry cutter (high sided metal ring) and place on a plate. Spoon in the risotto, level the top with a knife and remove the ring to leave a little plinth of risotto. Otherwise, just spoon straight onto the plate.
9. Sprinkle liberally with parsley and serve, either alone or with chicken.
It's delicious, trust me.