Ok, I know there isn’t any game in this month’s recipe but this would be a wonderful side dish to rosemary studded marinated pan-fried rabbit, so go with me on this one. I LOVE asparagus even if it does give you (apparently only 50% of the population) “housemaid’s pee” as my father-in-law used to call it. It grows extremely well on the IOW and it goes in and with everything I cook during the month of May. Look out for local asparagus all over the country, especially noteworthy is Lincolnshire, irt produces very fine asparagus too.
Oven cooked Lemon Risotto and Local Asparagus
(and if you must, pan-fired rabbit – this is a shooting magazine!)
Serves 6
285g Risotto Rice
1 litre chicken or vegetable Stock plus a little more if necessary
Zest and juice of 1 big juicy lemon
1 glass of White Wine
150g grated Parmesan Cheese
Salt and Pepper
Olive Oil
1 finely chopped onion
Generous knob of butter
Put a tablespoon of olive oil into a heavy bottomed frying pan and soften the onion over a medium heat do not allow to colour. Add the risotto rice and stirring the entire time coat the rice in the onion and oil mixture until the rice translucent. Season with salt and pepper. Turn up the heat and pour in the wine and lemon juice and stir until it is almost all evaporated then add all of the stock , stir and bring to the boil then place into a pre heated oven 200c, for 20 mins. Check risotto and stir well. Put back in to the oven and continue to cook for another 20 -30 minutes. Check again and if it needs more stock add some, do not let it go dry. When the liquid has nearly all been absorbed and the rice is tender but still has a bit of a bite, Take the pan out of the oven and stir in the parmesan, knob of butter and lemon zest.
Check for seasoning and serve with lots of yummy asparagus.
Steam or boil your asparagus, drain and keep warm. Arrange the asparagus spears around the risotto.