The Wellington Country Pub & Restaurant Summer Recipe

11:36am Friday 30th May 2008

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This delicious recipe is courtesy of Ross Williams, owner and chef - the award winning Wellington Country Pub & Restaurant.

Asparagus & Parmesan Risotto Asparagus has a short growing season (about 6 weeks from late April to mid-June) so make the most of it with this delicious and simple risotto.

Ingredients (serves 4): 500g/1lb 2oz local asparagus 1 onion, finely chopped 85g/3oz butter 300g/10½oz arborio rice 750ml/1½lb hot vegetable stock 55g/2oz freshly grated Parmesan cheese freshly ground black pepper Method: 1. Gently fry the onion in the butter until soft and translucent 2. Add the rice and cook for a couple of minutes on a medium heat, stirring so that it gets a good coating of butter 3. Gradually add stock to the rice using a ladle, stirring constantly, adding another ladleful of stock when the rice has absorbed the last batch of liquid. This will take about 15-20 minutes until all the stock is used up. It is very important that the stock isn't added all at once 4. Meanwhile, steam the asparagus for 3-6 minutes or until tender to the point of a knife. Chop roughly once it is cooked 5. Add a knob of butter, the asparagus, half the Parmesan cheese and a good grind of black pepper to the risotto and give it a stir 6. Serve your risotto in warm bowls, sprinkling the remainder of the of the Parmesan on top of each serving