Asparagus risotto | Lawrence Murphy

Most of us are still not venturing out, using our common sense after the prime minister confused the issue. Some people are going back to work if it’s safe to do so but trying not to use public transport.

I watched a clip of one family flabbergasted that they had travelled for more than one and half hours to the beach and there were other people there too – some not keeping two metres away.

The overnight temperature dropped to below freezing and many of our fabulous local vineyards were up all night lighting large candles to keep their vine buds from freezing.

We have now entered a warmer period so hopefully they can catch up on not sleeping for three days.

The only thing I can think of that’s normal for this time of year is good old English asparagus, so here’s a great risotto recipe to help us to look forward to normal times ahead.

Ingredients – serves 4

Knob of butter

1 onion, finely chopped

1 clove garlic, finely chopped

300g risotto rice

125ml white wine

2 bunches asparagus

800ml chicken or vegetable stock

Grated Parmesan

Method

1. Cut the hard stalk bottoms from the asparagus and discard. Cut the lower portion of the asparagus into small discs leaving the top 3 cm long.

2. Heat the stock to a simmer. Pour one ladle of the stock into another saucepan and cook half of the asparagus disc for 4 mins then blend to form a puree. Reserve.

1. Heat a saucepan on a medium heat and add the butter.

2. Once the butter has melted and started to bubble add the onion and garlic – cook for two minutes without colouring.

3. Add the rice and stir coating the rice with the butter. Add a pinch of salt.

4. Now add the wine.

5. Once the wine has been soaked up / evaporated add one ladle of hot stock.

6. Stir and set a timer for 12 mins.

7. As the stock is absorbed add another ladle and continue to stir – repeat as the stock is absorbed.

8. After 12 mins add the raw asparagus discs and tips. Cook for 3 more mins.

9. If the rice isn’t quite ready continue to cook to your taste.

10. Add the Parmesan and asparagus puree. Stir and remove from the heat.

11. Allow to stand for one minutes before putting into 4 bowls to serve