Asparagus, saffron & walnut risotto

New-season English asparagus is in stock! We’re celebrating with a recipe that places it front and centre; this is a colourful risotto with great texture and flavour. It’s a creamy and delicious dish that is appreciated by all ages.

Ingredients – serves 5

• 300g Asparagus

• 1 Onion (finely chopped)

• 4 tbsp Olive Oil

• 500g Arborio Risotto Rice

• 1 Bay Leaf

• 1 Glass White Wine

• 1200ml Vegetable Stock

• 1 tbsp Saffron Stem

• 4 tbsp Toasted Walnuts

• 1 tbsp Winter Tarn Butter

Method

• Trim the asparagus and cut it into 1-inch pieces. Cook the asparagus inside the boiling stock for 3 minutes. Drain and set aside. Keep the stock to cook the rice.
• In a large heavy bottom pan, heat the oil with the bay leaf and the onion and cook for 3 minutes. Add the rice, stir and cook for another minute.
• Add the white wine and stir until all the liquid is absorbed.
• Add a ladle of stock, stir and once adsorbed add another ladle of stock.

Recipe from Cook More with Wealmoor, where you’ll find a great selection of dishes from talented chef Enzo Di Marino.