Spring is here and that means fresh asparagus! It’s time to get the steamer out and add some delicious greens to your day.
Here’s an interesting fact: Over ninety percent of Australia’s asparagus is produced south-east of Melbourne, in the Koo Wee Rup area of Victoria. The soil in this area is so fertile that the asparagus is known for being completely clean and is enjoyed both here and overseas.
So you know I’m mad for a risotto, well this is a much lighter, summery version and the cheddar adds a really nice flavour. This one is so good, I could eat it every week.
- 50g dairy free butter
- 6 spring onions, roughly chopped
- 1 garlic clove, finely chopped
- 300g risotto rice
- 125ml dry white wine
- 750ml - 1L hot vegetable stock
- 150g frozen peas, defrosted
- 125g Barber's 1833 Vintage Reserve Cheddar, finely grated
- 2 tsp chopped fresh mint
- Salt and freshly ground black pepper
- Melt the butter in a large, heavy-based pan. Add the spring onions and garlic and cook for a few minutes until soft. Add the rice and stir to coat with the butter. Pour in the wine and boil until almost evaporated.
- Gradually stir in the hot stock, a ladle at a time, allowing the rice to absorb the liquid before adding more. After about 20 minutes the rice should be creamy and tender, but still retaining a slight 'bite'. You may not need all the stock.
- Trim the ends off the asparagus spears and add them to a steamer of boiling water for 1 minute. Allow to cool slightly and cut diagonally into 2cm pieces.
- Stir in the asparagus, peas, cheese and mint and season with salt and pepper. Leave for a minute or two until the cheese has melted then serve immediately.
I adapted this dish from a Barber’s 1833 Vintage Reserve Cheddar recipe booklet. Want to make a little something else with asparagus? Check out these easy and impressive asparagus and cheddar tarts.