Hywel Griffith's Pea and asparagus risotto _320
Pea and asparagus risotto, parmesan foam and wild rocket salad (serves 1) Sourced from Vineyard Farm, Thornton Hough
Ingredients: 6 asparagus tips; 500g fresh, blanched peas; 500ml fresh chicken stock; 80g butter; 50g diced shallots; 1 garlic clove; 250g Arborio rice; 100ml white wine; 50g parmesan cheese; handful rocket; 2 tsp olive oil; salt, water.
Method: Blanch the asparagus tips in a pan of boiling salted water for 2min, and then do the same with 500g of fresh peas. Refresh in iced water after cooking.
Cut the asparagus tips to 1.5 inch length on an angle and continue to cut at 1/2 inch intervals down the asparagus, (you should have a tip and 10 or so ‘sifalets’ – an oval shape cut on the angle).
Pick 375g of the peas out of the shell, and mix with cut asparagus.
Puree the other 125g with 500ml of fresh chicken stock and 30g of butter for the foam. Remember to sieve out the remaining bits.
Sweat the diced shallots in butter with 1 crushed garlic clove, then add the Arborio rice. De-glaze with 100ml of white wine. Slowly add chicken stock to the rice as it cooks. Don’t make it too wet. Add the asparagus and peas along with 50g butter and 30g grated parmesan and mix well.
Dress the rocket lightly in olive oil. Place the risotto on a plate. Top with the rocket, asparagus tips and 20g parmesan shavings.