Angela Hartnett's asparagus risotto recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Angela Hartnett’ s asparagus risotto recipe By Angela Hartnett - May 15, 2022 The secret to success is lots of Parmesan and lots of black pepper. Use any leftover risotto for arancini – cook the risotto again until thick and gelatinous, then roll it into balls, coat it in breadcrumbs and deep-fry until golden. Jonathan Lovekin SERVES 6 AS A STARTER OR 4 AS A MAIN 75g unsalted butter, cubed and chilled 2 tbsp olive oil 1 banana shallot, finely chopped 1 garlic clove, finely chopped 300g carnaroli risotto rice 200ml dry white wine 1 litre hot vegetable stock A bunch of asparagus, woody ends discarded, stems chopped into rounds, tops whole 75g Parmesan, finely grated A handful of flat-leaf parsley, leaves and stems chopped, to serve Salt and freshly ground pepper Heat 20g of the butter and all the oil in a large pan over a low heat. Add the shallot and garlic, season with salt and pepper and fry for about 7-10 minutes, until the shallot is soft but not coloured. Add the rice, season again, and add another 20g of butter, stirring the rice to toast it, for 3-4 minutes. Add the wine and cook for about 2-3 minutes to evaporate the alcohol. Gradually add the hot stock, a ladleful at a time, stirring continuously and allowing the rice to absorb each addition before pouring in the next. Do not let the rice swim in the stock. After 14 minutes of adding and stirring, add the asparagus and cook, stirring, for a further 4 minutes, until the rice is al dente – the risotto should be pourable but firm and creamy enough to hold itself together. If it’s too thick, add a little more stock. Remove the pan from the heat and add the remaining butter and the Parmesan, stirring them through the risotto to emulsify and give the risotto a creamy consistency. Check the seasoning and finish with the parsley. Serve immediately. Buy the book Our recipes are taken from The Weekend Cook by Angela Hartnett, to be published by Bloomsbury on 26 May, price £26. To order a copy for £22.10 with free UK delivery until 29 May, go to mailshop.co.uk/books or call 020 3176 2937. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved