The Hungry Gap Spring Risotto

It's a hungry time of year here in my garden



The Hungry Gap is the time of year when Winters crops are all gone but the Spring harvest is still a ways off. I don't mean we're not eating well, I just mean nearly every thing we're buying is coming from the markets or supermarkets, and that the garden is looking very empty indeed. Despite little sprouts and blossom promising future goodies, the only edibles currently popping up out of the ground are new garlic, asparagus, mint and hundreds of little self sown butter lettuce

There didn't seem to be much I could do with all these bits and pieces, until I thought of that great classic Risotto. I actually don't tend to make this much at home as I was put off by making it in vast quantities commercially. It still all had to be stirred by hand- only this time using a paddle, standing on a stool to reach the bottom of the pan, and sweating and steaming away for about an hour at a time. However, I bravely put aside my prejudices to create a yummy meal made from bits and pieces from the garden, store cupboard and freezer. I know I'm not the only one out there who has frozen stock stashed away, or prosciutto off cuts and goat cheese bought on special, hidden in there as well (I'm thinking of you Celia!) I might be the only one that has Jasmine, Basmati, Red, Black, Sticky white, Arborio, plain Brown and Brown Basmati rices in the store cupboard though....

A high starch, short/medium rice is usually used for risotto. The stirring releases the starch molecules on the rice which gives the risotto it's lovely creamy texture. It should always be served just al dente, and with just enough liquid to 'flow' across the plate

Hungry Gap Spring Risotto

3/4 cup Risotto Rice
750ml to 1lt Chicken Stock
2 tab lactose free Butter/Spread
1 tsp Oil
1/2 glass White Wine
Seasoning

Butter Lettuce- shredded
fresh Garlic Bulb or just a clove or 2- cut finely
few stems Asparagus- stems sliced into thin rounds, tips left intact
sprig of Mint- shredded very finely

round of soft Goat Cheese
6 slices Prosciutto
juice and rind of half a Lemon

First things first, get the stock simmering away on the stove top next to the pan you plan to cook your risotto in.

Cook the prosciutto quickly on a medium heat until just starting to brown.The rashers will crisp up as they cool down

Keeping the fat in the pan, add the oil and butter, then stir through the garlic and rice until they are nicely coated all over and just starting to go slightly translucent
I missed that photo- sorry! So here's a picture of what happens when you don't pick your asparagus in a timely manner. It grows crazy turning into a very pretty ferny thing that gets to about a metre tall

Pour in the wine and stir until it's just about evaporated

Then start adding in the hot stock about half a cup at a time, stirring all the time, until each lot of stock is absorbed before adding in the next lot. This could take about 15- 20 minutes

Make sure you have the veggies ready and on hand, as you don't want to stop stirring

When you've reached nearly the end of your stock- you might just need 750 mls, pop in the asparagus stems and stir in so they can cook through

and pop the tips into the last little bit of stock to just get tender as well

Still a nice bit of crunch to the asparagus, you don't want to ruin it by cooking it until grey and squishy

Once the rice is still just al dente, add in the lettuce

Don't worry if it look like a lot, it will wilt down nicely

Turn off the heat and mix in the goat cheese, lemon juice, rind and mint. Check for seasoning, don't forget the cheese should add quite a lot of saltiness

Look at this delicious gloopiness! If the risotto seems just a little stiff then stir in the last little bit of stock to loosen it all up

Dish up quickly while still nice and hot or it will thicken up instead of being a nice smooth style of texture. Garnish with the crispy prosciutto shards, asparagus tips and a last little sprinkle of mint and lemon rind

So Dear Readers, do you have odd things stashed away in your freezer and what's starting to pop up in your garden?