Head Chef Iain Sampson of the Bear Hotel in Crickhowell showcases his vegetable risotto recipe; a delicious summertime dish.
The end of spring into early summer is a great time to be cooking. It seems that almost every week something new becomes available. At the Bear we use Primrose farm and once a week we have a phone call telling us what’s available and asking what we require. This recipe uses vegetables which to me sum up this time of year. The last of the local asparagus along with garlic greens, peas, broad beans and wild rocket. Why not use rapeseed oil instead of olive oil. The oil we use has a hint of asparagus about it.
Ingredients
(serves 4-6)
- 1 small onion finely diced
- 300g Arborio rice
- 1 litre vegetable or chicken stock
- Garlic greens chopped (use as much/as little as you like)
- 12 asparagus spears blanched and sliced
- 100g peas blanched (can use frozen)
- 100g broad beans blanched and de-skinned
- 100g parmesan shavings (use to taste)
- 100g unsalted butter
- Splash of olive oil/rapeseed oil
- Chopped soft herbs (chive, parsley, mint)
Sweat the shallot in a splash of the olive oil until it starts to soften, but has no colour.- Add the garlic greens and the rice make sure this is stirred well then ladle by ladle add the stock, stirring and allowing the rice to absorb the liquid before adding the next ladleful.
- As the rice absorbs the liquid it will swell and soften, when the rice has just the slightest of a bite left add the other vegetables. Add the butter a little at a time, allowing it to emulsify into the rice, add parmesan as required reserving some for the top.
- You can add a spoon of mascarpone if you like a creamy finish, add the herbs and check for seasoning. Serve in a bowl finished with parmesan shavings, picked wild rocket and a drizzle of oil.
Recipe by Iain Sampson of the Bear Hotel in Crickhowell
