Asparagus and Mint Risotto
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A delicious fresh recipe making the most of the asparagus season and fresh mint, found from Jamie Oliver.
You’ll need a large saucepan and frying pan.
Serves 8
Ingredients (when in italics available from the van)
For risotto base:
1 litre organic vegetable or chicken stock (approx 14p if using vegan bouillon)
2 tablespoons olive oil (approx 14p)
1 large onion, peeled and finely chopped
4-5 sticks celery, trimmed and finely chopped
600 g arborio rice (£1.92)
250 ml vermouth or dry white wine
For Risotto
2 bunches asparagus, finely chopped, woody ends removed
700 ml organic vegetable or chicken stock (approx 10p if using boullion)
50 g butter or oil
1 small handful Parmesan cheese , freshly grated, plus a block for grating, or use nutritional yeast
1 bunch fresh mint, leaves picked and finely chopped
2 lemons, zest and juice of
sea salt freshly ground black pepper
extra virgin olive oil
Total cost from Incredible Bulk approx £2.30 / £0.29 pp
Method:
Start with the risotto base ingredients, bringing the stock to a simmer in a saucepan.
Put the olive oil in a separate large pan, add the onion and celery and cook gently for about 15 minutes, until soft. Add the rice and turn up the heat. Keep stirring, don't let the rice or veg catch on the bottom of the pan.
Quickly pour in the vermouth or wine, keep stirring until it has evaporated, leaving the rice with a lovely perfume.
Add the stock to the rice a ladle at a time, stirring and waiting until it has been fully absorbed before adding the next. Turn the heat down to low and continue to add ladlefuls of stock until it has all be absorbed. (approx 15mins)
Now pour in half the risotto stock and the finely sliced asparagus stalks and the tips.
Stirring all the time, gently bring to the boil, then turn the heat down and simmer until almost all the stock has been absorbed.
Add the rest of the stock a ladleful at a time until the rice and asparagus are cooked. You might not need all your stock.
Be careful not to overcook the rice - check it throughout cooking to make sure. It should hold its shape but be soft and creamy.
Turn off the heat, beat in your butter/oil and Parmesan/nutritional yeast, mint, almost all the lemon zest and all the juice.
Check the seasoning and add salt and pepper if needed.
Put a lid on the pan and leave the risotto to rest for a minute.
Serve with a drizzle of olive oil, a scattering of lemon zest and a block of Parmesan on the table.
Zero Waste Tips
Buy vegetables loose to avoid single use packaging.
Don’t throwaway your woody asparagus tips - make this asparagus stock instead!
Can’t find Parmesan loose and without packaging- try this vegan alternative.