asparagus and feta risottorating:
This serves 2 fairly greedy people.
Finely chop a large shallot or two, and sauté in olive oil and butter over a low heat. Take a bunch of asparagus, trim off the woody bits, then chop into lengths of, oh maybe 2 cms, leaving the tips whole. Sling them in the pan and stir about for a bit.
Take 5 oz of arborio rice, and stir that in until the grains are coated.
Now you want 1 pint of liquid, made up as you like. I took the juice of a lemon, a goodly sloosh of vermouth (3-4 fl oz), and made it up with water, and added a pinch of the wonderful Marigold bouillon powder. Set that in a pan, bring it to the boil and keep it on a low simmer.
Now sloosh spoonfuls of hot stock into the rice mix, one at a time, stirring every time until the liquid becomes absorbed. It’ll probably take 20-25 minutes for this; it depends on the rice and the heat of the pan and so forth.
Then add as much feta cheese as seems reasonable, chopped into small cubes, and stir about until melted.
Pour into a bowl and devour.
Ours was followed by a nice mug of Assam tea, and banana muffins, but these aren’t essential. I suppose.