A delicious concoction of tender artichoke, asparagus, peas and edamame all tossed in a creamy risotto and finished with a touch of parmesan and mascarpone. Yum. This makes a super satisfying vegetarian meal on its own and, for the best part, an easy dinner for the whole family to love.
Serves 4
1 cup Arborio rice
1 artichoke
1/2 cup peas, frozen
1/3 cup edamame, frozen without shell
A bunch of asparagus
1 celery stalk
1/2 onion
1/2 cup white wine
1 liter vegetable stock (use 1 Knorr Vegetable Stock Cube)
1/2 cup parmesan, grated
1 tsp mascarpone (a generous one)
Salt and pepper
Olive oil for cooking
1. In a medium size saucepan, bring to boil 1 liter of water and add your vegetable stock cube.Once boiling, stir well, then lower the heat to the lowest level, cover with a lid and keep gentle boil.
2. Trim your artichoke down to its heart, then cut the artichoke heart until small pieces. Set aside (reserve the rest for stock, compost, or discard as you wish).
3. Rinse the asparagus. Line up the bunch and slice off the tips. Set them aside (reserve the rest for stock, compost, or discard as you wish).
4. Rinse the celery stalk, then trim off the large white section off of the bottom of the stalk. Chop the stalks into thin slices and set aside.
5. Peel and mince half of an onion and set aside.
6. Heat 2 tbsp of olive oil over medium heat in an oversize, heavy-bottomed skillet and place artichoke, asparagus, celery, peas and edamame. Let them cook for 5-10 minutes, until they start to brown.
7. Add two ladles of vegetable stock, cover with a lid and let it simmer for 5 minutes. Set vegetables aside with the stock leftover.
In the same large skillet, add 2 tbsp of olive oil and add onion. Let it sweat for 3 minutes.
8. Add rice and leave it for 2 minutes until the rice gets hot (make sure it doesn’t get brown or worse burn).
9. Add white wine, and let it completely evaporate. Then add a ladle of vegetable stock, one at a time, wait until rice absorbs most of the stock and repeat. Stirring from time to time to make sure the rice doesn’t stick together.
10. Five minutes before the rice is cooked, add the vegetables and their stock, so they can release their flavors in the rice.
11. Adjust seasoning with additional salt and pepper.
12. Once cooked, stir the risotto with parmesan.
13. Remove the skillet from the heat and add the generous teaspoon of mascarpone. Combine well until all mascarpone is dissolved in the risotto.
Cheers Xx
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