A risotto is incredibly indulgent especially when it’s started with butter and finished with cream & of cheese. By blitzing up a purée of fresh and vibrant roasted vegetables and using that to stir through the base of a cooked risotto, this recipe not only looks amazing, but packs it full of flavour and freshness without the need for the naughtiness. A lighter and less dense dish that’s dairy free.
- 2 red peppers
- 1 l warm water
- 3 tomatoes
- 1 small aubergine
- 4 cloves of garlic
- 25 ml rapeseed oil
- 2 leeks
- 1 tbsp rapeseed oil
- 1 sprig of fresh thyme
- 300 g risotto rice
- 250 ml white wine
- 1 pinch of sugar
- 20 spears of asparagus
- 1 handful of mustard cress to serve
Preheat The Oven
Preheat the oven to 220℃.
Chop And Roast Veg
Deseed and roughly chop the peppers, placing the flesh on a large roasting tray and place the stalks and seeds into a saucepan with the litre of water and heat to a simmer.
Halve the tomatoes and add to the same roasting tray.
Chop the aubergine up into pieces a similar size to the halved tomatoes and toss into the tray too.
Season the tray with salt and pepper, drizzle over the oil and add the peeled garlic cloves, whole.
Roast for 30 minutes so they cook, soften and char in places.
Start With Leek
Slice the leek as fine as possible, placing the tough green ends into the pan of water, then wash the chopped bits in a colander.
Fry in a saucepan with the oil and a lid for about 10 minutes so they really soften and sweeten before adding in the chopped thyme.
Add Rice And Stock
Tip in the rice and stir to coat the grains in all the softened leeks. Turn the heat up, then pour in the white wine and stir until it’s all been absorbed.
Ladle the water from the other pan into the risotto a bit at a time, always stirring and making sure the last lot of stock has been absorbed before adding in more.
Continue doing this for about 20 minutes until the rice grains are cooked and you have a fairly dry risotto.
Blend Into Puree
Blend the roasted vegetables in a blender to get a really smooth purée.
Stir this into the risotto to loosen it and then season to taste.
Slice 4 spears of asparagus into bite-sized pieces on the slant and add to the risotto to cook in the residual heat.
Leave to one side to rest for a couple of minutes whilst you prepare the asparagus.
Boil Asparagus And Serve
Cut the base off of the rest of the asparagus spears and and quickly cook in rapidly boiling salted water for 2 minutes.
Serve the risotto divided between four bowls with asparagus and cress scattered over to serve.
Hungry for more? Try one of these!