Wild Asparagus and Spinach Risotto with Lemon Ricotta

Risotto is a labour of love, the time spent slowly stirring each grain of rice so it becomes that silky, comforting bowl we know is definitely worth the patience! This delicious and vibrant recipe showcases some of the best spring produce in Croatia and one of my favourites, wild asparagus, which locals helped us forage along the coastline, gems hidden amongst the bushes…

For 2

Ingredients:

• 180g Arborio risotto rice

• 1 white onion

• 2 sticks of celery

• 1/2 bulb of fennel

• 4 cloves of garlic

• 200g frozen, thawed blended spinach

• 1 bunch of asparagus

• 1 bunch of wild asparagus (optional)

• 150g peas (fresh or frozen)

• 1 lemon

• 100g ricotta

• olive oil

• salt

• 1 tsp black peppercorns

• 1 tsp fennel seeds

• 1 bay leaf

• 1 sprig of thyme

• 1 cup of white wine (I used a Croatian wine called Malvazija which is similar to a Riesling)

Method

Step 1: Make Sofrito (keep all the trim and peel from vegetables)

A Solfrito is a term used in Italian and Spanish cooking that refers to a mixture of onions and garlic that is chopped small and gently fried, usually used for a base or sauce. Finely dice (or use a food processor on pulse setting until even) 1 onion, 2 sticks of celery (you can keep the leaves for garnish), 1/2 a bulb of fennel then add to a large saucepan with a generous splash of olive oil and a large pinch of salt. Begin to sweat the Solfrito on a medium heat, stirring once in a while to make sure it’s not colouring, if it does start to fry add a splash of water.

Step 2: Make stock

With the left over trim and peelings from the vegetables add them to a medium saucepan, along with 1 tsp of black peppercorns, 1 tsp of fennel seeds, 1 bayleaf and 1 sprig of thyme then cover with cold water and put on a high heat. Once simmering turn down to a low heat, simmer for 30 minutes.

This is a great way to cut down on your wastage. When I’m living in an apartment and not a VAN! I tend to keep all my trim from vegetables in the freezer, then once a month I will make a large stock and use it for soups, pastas and sauces. If you have any left over vegetable trim knocking around your kitchen, add it to your stock!

Step 3: Prep asparagus

The bottom ends of asparagus are always woody so begin by snapping the ends off both types of asparagus (you can add them to the stock if you want). If you are using wild asparagus keep it to the side. With the larger asparagus cut off the tip and keep to one side then cut the rest of the stems into rounds, the same size as the peas and put to one side.

Step 4: Season ricotta

Mix the ricotta till smooth, then put 1/4 tsp of lemon zest and a squirt of the lemon into the ricotta, along with a pinch of slat and drizzle of olive oil.

Step 5: Start risotto

By this point your Solfrito should be soft, with no crunch! Turn your heat up. Strain your stock but keep it hot. Then add 180g of Risotto rice and start to fry. After frying for a few minutes add 1 cup of white wine and cook out (remember to keep stirring). Once the wine has been absorbed by the rice begin to add your stock a ladle at a time, waiting for the rice to absorb all that tasty stock! Keep gently stirring!

Continue this process until your rice is on the more ‘Al dente’ side. Then add the asparagus rounds and peas along with the blended spinach to the risotto, keep stirring!

You will know your risotto is ready when the rice is still ever so slightly al dente, add a little more stock (risotto should never be stiff and dry) and 1 tbsp of the ricotta mixture along with a squeeze of lemon and adjust the seasoning.

Step 6: Cook wild asparagus and asparagus tips

Season the rest of the stock with salt and bring to the boil (if you don’t have any stock left you can use water). Once boiling add the asparagus and cook until they have a slight crunch then remove from liquid and dress in salt, olive oil and lemon.

Step 7: Plate up!

Spoon the vibrant risotto into your bowls, banging the bottom of your bowls will the palm of your hand will flatten the top. Then add a dollop of the ricotta and scatter the mixed asparagus around the ricotta… Finally grab a seat and dig in, you deserve it!