I already posted the cider review today, but since I had time to write more, I'll give you this spring risotto recipe. Spring and risotto go together for me almost better than anything. I just love to detect the first local asparagus and add it to a light and colourful risotto that melts in your mouth. To this risotto I also added an onion squash, red pepper and shallots. The onion squash is representing more the winter side of things meeting spring vegetables in this dish. Here are the instructions for making it.
1 onion squash
1 red pepper
100g green asparagus
3 garlic cloves
1l vegetable stock
1 onion stock cube
1tbsp olive oil
1dl white wine
300g arborio rice
1tsp ground black pepper
70g Sussex Charmer vegetarian hard cheese
Peel the onion squash and remove the seeds, then cut it into small cubes. Chop the red pepper, shallots and garlic, and cut about 2cm long pieces of the asparagus. Prepare a vegetable stock and heat it up. The onion stock cube can either be added to the stock, or just to the risotto later.
Then start cooking the shallots and garlic in olive oil until soft. Add the squash cubes and pepper and cook for further 10 minutes at medium heat. Keep in mind for the further process that you have to be able to stir the risotto quite often.
Add the butter to the vegetables and let it melt, then add the arborio rice. Once the rice is translucent, pour in the white wine and let it evaporate. Then start making vegetable stock additions. Add a few ladles of it and let the risotto simmer under the lid. The heat can be quite low now, but the pan contents should still be able to simmer. Make sure it doesn't dry up and also stir often.
Keep adding the vegetable stock as long as it's needed until the rice and vegetables have cooked. About five minutes before the end also add the asparagus into the pan and get it cooked al dente. Season with salt and black pepper, and add the grated hard cheese. Add more butter or wine to taste.
Serve warm and enjoy!