CHAPTER 4 of THE KITCHEN QUARANTINE CHRONICLES
In this episode we are going to get a little seasonal, I also thought I’d do something for the veggies as a little treat from me to you. I know what you are thinking “ooo healthy food, I didn’t sign up to this when I started following you”. Well let me tell you now, this recipe is a cheesy, buttery delight that will knock your socks off.
What you will need:
- 2 cups risotto
- 50g butter
- zest of 1 lemon
- Parmesan (as much or little as you like)
- 1 medium white onion
- 1 bunch asparagus
- 100g chestnut mushroom
- 1 veg stock cube
- 4 cloves garlic
- olive oil
- salt and pepper
Making the magic happen:
- Get a pan with 500ml of water on with your stock cube in to dissolve and heat up (you will need this ready to go later on)
- Blanche your asparagus in the stock for a few minutes, remove them and place them in cold water. This process preserves the lovely green colour and crunchy texture, preventing them from over cooking with residual heat.
- Dice the onion and finely chop the garlic, chuck them in your frying pan with a little drizzle of oil and salt and pepper. This is to soften the onions and cook the garlic
- Slice or quarter your mushrooms (depending on the size) and get them in your pan to start cooking
- Add your risotto in to your frying pan with the mushrooms etc.. and lightly fry off (add more oil if needed) It creates a shell around each grain, allowing it to slowly absorb moisture without getting soggy or bursting open like a kernel of popcorn.
- Once lightly toasted start adding your stock little by little, continuously working the risotto to release the starch. This is how we develop that silky, creamy texture – NOT BY ADDING CREAM, KEEP IT CLASSY PEOPLE.
- Keep tasting and seasoning where needed, if you’ve read my previous recipes you’ll know that your greatest asset in the kitchen is your palette.
- Some people like their risotto al dente but others like it soupier, it’s all up to you. Once it is cooked and taken off the heat, add your zest, butter and parmesan, then mix in thoroughly
- Chuck in your chopped asparagus and BOOM you’ve got a beautiful bowl of food that that could be on any restaurant menu from the comfort of your own home.
Here a little prompt of how to set yourself up just to make your lives a little easier…
Curious how to plate it? well here’s the one I made myself and even popped on my Instagram.
View this post on Instagram
Mushroom and Asparagus Risotto. Sometimes you just need some veggies in your life (I used chicken stock for the risotto though 😉 🤫) . . P.S No vegetarians were harmed in the making of this dish . . . . #foodgasm #discoverchefs #igfood #foodgram #hungry #foodspotting #forkyeah #instascran #nomnom #foodshare #beautifulcuisines #discoveringchefs #fitfood #foodpic #foodblogger #foodphotortography #foodpics #foodphoto #eeeeeats #discoveringchefs #foodlover #foodblog #chefstagram #chefsplateform #cheflife🔪 #chefsoninstagram #chef💯 #chefclub
Happy cooking Chefs – stay home, stay safe and eat well!