GLUTEN-FREE ASPARAGUS AND PEA RISOTTO
WITH STUFFED ZUCCHINI FLOWERS
It might seem strange but we’ve only posted one other recipe for risotto on our blog. There are so many out there we’ve wondered if the world really needs another … until now.
Our Asparagus and Pea Risotto with Stuffed Zucchini Flowers is a celebration of the spring vegetables that are abundant (and cheap) in our markets right now.
We’ve replaced the traditional stock for cooking the rice with a puree of vegetables which makes a rich but very fresh risotto. The zucchini flowers stuffed with goats’ curd add a delicious piquancy and a colourful finish to the dish.
So does the world need another risotto recipe …. you decide!
Hope you make it.
Rosie
ASPARAGUS AND PEA RISOTTO WITH STUFFED ZUCCHINI FLOWERS
Serves 4 as a main with a salad or two or 6-8 as an entree
5 bunches asparagus (around 800 gm), trimmed, tips reserved, stalks cut into 2cm lengths
4 spring onions, roughly chopped
200 gm peas, fresh or frozen
1/2 teaspoon salt and a grind of black pepper to season the puree
12 zucchini flowers with baby zucchinis attached
120 gm goats’ curd
3 tablespoons olive oil
1 brown onion, finely chopped
2 cloves garlic, crushed
1 pinch chilli flakes
200 gm arborio rice
125 ml dry white wine
30 gm unsalted butter
60 gm freshly grated parmesan
Sea salt flakes and freshly ground black pepper
Shaved parmesan to serve
Place asparagus stalks, the spring onions and half the peas in a saucepan and cover generously with water. Bring to a boil then simmer until the vegetables are soft. Allow to cool. Season lightly.
Puree the vegetables in a powerful blender such as a Nutri Bullet or pass through a mouli. Add enough of the cooking water to make 2 litres, adding plain water if necessary. Transfer to a saucepan.
Slice the baby zucchinis from the base of the flowers. Reserve the flowers and slice the zucchinis into ½ cm rounds. Reserve.
Open the petals of the zucchini flowers and remove the stamens. Fill each flower with a teaspoon of goats’ curd. Close the petals and gently twist the tips together to seal. Reserve.
Heat olive oil in a large frying pan over a mediuim heat, add chopped onion, garlic and chilli flakes and saute until soft but not browned.
Meanwhile, bring the asparagus puree to a simmer.
Add the arborio rice and toss to coat well with the oil and onions. Add the white wine and toss until it is absorbed.
Add a ladle full of the simmering puree to the rice and stir to combine. Once nearly all the puree has been absorbed add another ladle. Keep going in this manner, stirring often, for 15 minutes. Transfer the asparagus tips, zucchini rounds and remaining peas to the rice and continue to add the puree until the rice is cooked but al dente – a further 2-5 minutes. If you run out of puree, add boiling water instead.
Gently fold in the butter and parmesan, then salt and pepper to taste. Place the stuffed zucchini flowers on top of the rice. Cover and allow to rest for 5 minutes.
Spoon into individual bowls, top with the zucchini flowers and shaved parmesan and serve with a crisp green salad.