Scrumpy Asparagus Risotto

Scrumpy Asparagus Risotto

British asparagus has to be one of my favourite vegetables, its’ beautiful bright green defines British spring, it is not cheap so must be used for something yummy. I picked up a bottle of scrumpy from the supermarket to use as an alternative to white wine. The appley flavour works really well with the asparagus, artichoke, fennel and other elements of this dish. The Scrumpy Asparagus Risotto was made from start to finish in less than 30 minutes.

Ingredients for Scrumpy Asparagus Risotto

Serves 5

100 ml Scrumpy Cider

900 ml Vegan Stock

Olive Oil

1 Onion

1 Garlic Clove (If you have Wild Garlic growing nearby even better)

250 g Paella Rice or Risotto Rice

1 Leek (I just used the outer leaves)

1 Bunch of British Asparagus (I went for the finer spears)

1 Fennel Bulb

1 Tomato

1 Red Pimento (Or any pepper)

1 Jar Artichoke Hearts

Some Rocket & Extra Virgin Olive Oil for the top

Creating Scrumpy Asparagus Risotto

  1. First & Foremost Wash your Hands
  2. Have all the ingredients on the side to hand with a knife & chopping board. If you cannot prepare close to your cooking area I would recommend preparing the vegetables first
  3. Put the 900 ml Vegan Stock & 100 ml Scrumpy Cider in a little saucepan on a low heat
  4. Dice the 1 Onion & Slice 1 Garlic Clove (If using wild, just give a wash & add at the end) and fry in a saute pan on a medium heat with 4 tbsp Olive Oil
  5. Weigh out the Paella Rice & stir it into the diced Onion
  6. Once the outside of the rice has gone translucent pour in the Scrumpy Stock, give a stir and put on a low heat
  1. (If the leek is skinny skip this stage) Remove 3 of the outer leaves by slicing down each side. Give them a wash
  2. Slice the Leek into rough squares and stir into the Risotto
  3. Individually break the woody part from the Asparagus Spears by bending close to the bottom. The woody part will snap naturally from the Asparagus, then proceed to cut each spear into 3 or 4 dependant on length
  4. Stir Asparagus into the Risotto
  5. Next add a few fine slices of Fennel
  6. Split the Pimento in half long ways, remove the seeds, roughly slice & stir in
  7. Finally drain the Artichoke Hearts and gently stir in
  1. Give 2-3 minutes, by which time the rice should be cooked & the vegetables perfectly
  2. Add a few good pinches of Salt and some freshly ground Black Pepper & check for seasoning
  3. Serve up & top with Fresh Rocket drizzled with Extra Virgin Olive Oil

Happy Eating!

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Scrumpy Asparagus Risotto
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