bird MENU

Cornish clotted cream and asparagus risotto

a Cornish twist on an Italian classic

This simple Italian classic is finished with cornish clotted cream.

ingredients 8 ingredients
timer
Prep 10 minutes Cooking 30 minutes
user icon Serves people
speech bubble No comments
apron

Ingredients

  • 500ml vegetable stock
  • 2 large shallots, finely chopped
  • 3 tbsp olive oil
  • 200g risotto rice (arborio)
  • 100ml dry white wine
  • 2 tbsp Rodda’s Cornish clotted cream
  • 25g Parmesan cheese, grated
  • 1 bunch Cornish asparagus, finely chopped into 5mm slices

Method

In a medium sized pan, saute the shallots with the olive oil until soft, add the rice and seal for a further two minutes.

Next, add the white wine into the mixture and reduce until a syrup is formed. Add your vegetable stock carefully, one ladle at a time, stirring well. The consistency you are after is slightly soft with the rice still having a slight crunch. Once cooked, cool on a tray until you are ready to serve.

Blanch the asparagus in lightly salted water, then reheat the rice for around three minutes. Just before serving, stir in the Rodda’s Cornish clotted cream, lightly blanched asparagus and Parmesan cheese. Season to taste.

We like this with roasted monkfish, but you can use any fish you prefer.

Enjoy!

lighthouse scene
bird

Comments (0)

There are no comments. Use the form and start the conversation.

Leave a comment

Your email will not be published

share this recipe