ASPARAGUS RISOTTO WITH TOASTED FLAKED ALMONDS & HONEYED RICOTTA

Ricetta di Carmela Hayes

30'

Easy

ASPARAGUS RISOTTO WITH TOASTED FLAKED ALMONDS & HONEYED RICOTTA

Ingredienti

For the pesto

10 asparagus spears
Extra virgin olive oil Q/B
1 large clove garlic, peeled
50g pine nuts, untoasted
30g Parmigiano Reggiano, grated
30g basil leaves
½ lemon, zested
Salt and pepper, season as required

For the risotto

1 litre vegetable stock
Extra virgin olive oil, as required
1 large banana shallot, peeled, finely chopped
1 garlic clove, peeled, finely chopped
300g Riso Gallo Carnaroli risotto rice
70ml Dry white Vermouth
½ Lemon, juiced
150g ricotta
1 tbsp honey
12 spears asparagus
Small bunch parsley, chopped
40g flaked almonds, toasted
Tiny basil leaves, to finish

Preparazione

For the pesto Lightly fry off the asparagus in a dash of extra virgin olive oil for 3 minutes or until they are tender. Once cooked allow to cool slightly. Into the food processor add the asparagus along with the garlic and pine nuts. Blitz for 10 seconds and add a little extra virgin olive oil to loosen the pesto. Sprinkle in the Parmigiano Reggiano and basil leaves, blitz. Add a spritz of lemon juice and salt and pepper to season. Pour in a little more extra virgin olive oil until the right consistency is met. You are looking for a soft dropping consistency. Taste and adjust seasoning as required. Set aside. For the risotto Warm the vegetable stock on the hob. Into a sauté pan add a generous glug of extra virgin olive oil, followed by the chopped shallot. Soften the shallot until it becomes transparent in colour. Add the garlic and stir. Tumble in the risotto rice and stir. Allow the rice to toast by stirring with a wooden spoon for one minute. Pour in the vermouth and cook, allow the alcohol to evaporate. Slowly start adding the vegetable stock into the pan, a ladle at a time. Once the rice has absorbed a ladle of stock, simply add another. A top tip: From when the rice hits the pan, the risotto should be cooked within 18 minutes. This timing will help you manage the overall cooking of your risotto. Continue adding the vegetable stock to the risotto until cooked. Season with salt and pepper. Add the lemon zest and stir. Combine the ricotta with the honey in a small bowl, season as required. Into a frying pan, add a small amount of extra virgin olive oil and fry off the asparagus spears, for 3 minutes. Now the risotto is ready. Take the pan off the hob. Add the fresh pesto we made earlier to the risotto, taste and season. Cover the risotto and rest it for 3-5 minutes. Plate up the risotto onto warm plates and top with the pan-fried asparagus, toasted flaked almonds, a spoonful of ricotta honey, a final drizzle of extra virgin olive oil and basil leaves.