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Ingredients
- 100g hazelnuts
- 250g asparagus
- 1tbs olive oil
- 1 onion, diced
- 2 garlic cloves, crushed
- 200g arborio rice
- 50ml white wine
- 1 litre veg stock
- 2tbs butter
- 50g cream cheese
- 50g grated Parmesan, plus extra for garnish
- 2tbs fresh peas
- 1tbs bonito vinegar
- Salt and pepper
- Preheat the oven to 180 degrees. Spread the hazelnuts on a baking tray and roast for 10 minutes until they are lightly golden brown. Remove from the oven and set aside to cool. Once cooled, roughly chop the hazelnuts and set aside.
- Snap off the woody ends of the asparagus and discard. Cut the remaining asparagus spears into 3cm pieces.
- Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and cook for five minutes until soft and translucent. Add the arborio rice to the saucepan and stir. Add the white wine and reduce by half. Add a ladle full of vegetable stock and stir until the liquid has been absorbed by the rice. Continue adding the vegetable stock, one spoonful at a time, and stirring continuously until the rice is cooked through and has a creamy texture. This should take about 20-25 minutes.
- Add the butter, cream cheese and grated Parmesan. Stir in the peas and asparagus and cook for three minutes, until the vegetables are tender. Remove the risotto from the heat and season with salt and pepper to taste. Spoon into a bowl and grate the remaining Parmesan on top. Garnish with the toasted hazelnuts and a dash of bonito vinegar.
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