Here’s the scenario. Coeliac goes into a restaurant and scans the menu. Everything is tempting, but gluten-free pickings are thin. Helpful wait-staff come up with the solution: I know, how about the risotto!
Top-of-mind dish number one for Coeliacs is definitely risotto. Which is probably why we’ve never included one on our blog.
So why now? Well, this one aligns neatly with our ‘We should eat more vegetables’ push. It has flavour and texture, crunch and creaminess.
It works for Vegetarians. It works for lunch or a light supper, and for small or large appetites.
It also has a little surprise inside. And don’t we love surprises?
Jan
PEA AND ASPARAGUS RISOTTO
500 gm peas, fresh or frozen
10 asparagus spears
1.2 litres vegetable stock
80 gm butter
2 tablespoons EV olive oil
2 brown onions, diced
3 cloves garlic, minced
1 teaspoon minced chilli or Sambal Oelec
2 teaspoons fennel seeds
Sea salt and freshly ground pepper
420 gm Arborio rice (3 cups)
300 ml white wine
60 gm Parmesan cheese, grated
250 gm Persian fetta in 2cm chunks
Pea tendrils or sprouts to garnish
Add the peas to a pot of boiling water.
When the water returns to the boil strain the peas and refresh in cold water. Set aside.
Rinse and dry the asparagus. Snap off the ends then cut the spears, a couple at a time, into thin diagonal slices, leaving the tips intact. Set aside.
Place vegetable stock over a low heat and bring to a simmer.
Heat the oil and half the butter in a large sauté pan. Add onion, garlic, chilli and fennel seeds and cook on medium heat for 10 minutes or until the onion is nicely softened but not browned.
Turn up the heat and add the rice, stirring to mix well and coat it with the butter and oil. Add the wine and stir again. Let it bubble and reduce, stirring regularly.
Gradually add the stock, a ladleful at a time, stirring after each addition so it is evenly absorbed. The rice should be cooked after about 15 minutes, but taste towards the end to be sure.
Add the remaining butter and the parmesan, along with the peas and asparagus and mix through. Turn off the heat, top with a lid and let stand for a few minutes.
To serve place a good spoonful of risotto onto each plate. Add a chunk of Persian fetta then top with more risotto to bury the fetta in the mound. Garnish with pea tendrils or sprouts.
From there, it’s a nice surprise, digging into the hot rice, to find the fetta has melted into a delicious creaminess.