Asparagus, Cratloe Sheep’s Cheese and Orzo Risotto
Asparagus, Cratloe Sheep’s Cheese and Orzo Risotto
Get this quick and easy risotto recipe from Kevin Dundon's Modern Irish Food.
  • Difficulty Level Moderate
  • Technique Stir Frying
  • Preparation Time 15 minutes
  • Cooking Time 25 minutes
  • Yield 4 servings
Ingredients
  • 50 grams (2 tablespoons) Butter
  • 2 Shallots, finely diced
  • 2 sprigs of Thyme, torn
  • Salt and Black pepper
  • 400 grams (14oz) orzo Pasta
  • 250 millilitres (1 cup) dry White wine
  • 700 millilitres (3 cups) warm Vegetable stock or water
  • 4 tablespoons Olive oil
  • 16 Asparagus spears, trimmed (if the spears are thick, cut them in half lengthways)
  • 3 sprigs of Oregano grated rind and juice of 1 Lemon
  • 70 grams (&frac212;oz) Cratloe Sheep’s cheese or Parmesan cheese, grated, plus extra shavings to serve
Method
  1. Place a wide, heavy-based saucepan over a low heat and slowly melt the butter
  2. Add the chopped shallots, thyme and seasoning and cook very gently until the shallot is completely softened
  3. Add the orzo pasta and mix well to ensure it does not stick to the bottom of the pan. Allow it to become glazed and cook without any liquid for 1 minute while stirring constantly
  4. Next, add the white wine and continue to stir the pasta. The wine will evaporate quite quickly, so you really need to stand over this dish as you cook it
  5. Increase the heat slightly and start adding the stock little by little, never adding more than a ladleful until the previous one has evaporated. It is vitally important not to rush this process. Continue in this way until you have added all of the liquid and the pasta is plump and tender.
  6. In the meantime, heat the oil in a large frying pan over a high heat. Add the asparagus and stir-fry for 2–3 minutes, then stir in the oregano and lemon rind. switch off the heat and fold in the pasta
  7. To obtain a nice creamy risotto, stir in the cheese, check the seasoning and finish with the lemon juice. serve immediately, with additional cheese

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