I must admit, I haven’t exactly been ‘on-it’ with my blogging recently, and anyone else that has a busy work and social life will understand that sometimes when you do get a rare moment to be by yourself the only thing you want to do is pour a large glass of wine and vegetate in front of the TV (whilst also trying to reach the next level of Soda Crush!)!
So, while I was driving home today I was daydreaming about my evening schedule; firstly, what needed using up in the fridge for dinner, and secondly, whether I would fit in a second blog post of the week (which is probably a new record for the recent me!). I have to say, as I was hungry, the dinner voice took over and my key use-up ingredient of the day was a bag of ‘Wonky Veg’ asparagus that needed making delicious. I then remembered that I had made this risotto recipe last year and it was awesome, better still, I hadn’t even blogged it yet so I actually killed two birds with one stone! – Winner!!!
The key ingredients in this dish may sound pretty random, and let’s be honest, they totally are; but sometimes random really does work!! If you ever have food that needs using up in our fridge, don’t waste it, just be a little adventurous, and you will find that most of the time you can actually discover something wonderful!!….
Asparagus, Beetroot & Blue Cheese Risotto
- 12 Asparagus stems – steamed for 2-3 minutes until aldante
- 1 leek – finely sliced
- 1 medium white onion – finely chopped
- 1 clove garlic – peeled and finely chopped
- 1 tbsp rapeseed oil
- 150 arborio rice
- 2 tbsp white wine vinegar
- 2 tbsp beetroot juice – or blended beetroot
- 1 pint vegetable stock
- 1 handful peas
- 1 twist salt and pepper
- 1 tbsp really ripe gorgonzola
Heat your rapeseed oil in a large saucepan and gently fry the onion until soft
Add the leek and the garlic and cook off for a couple more minutes before adding the rice.
Give the rice a good stir so that it is well coated and add the white wine vinegar and beetroot juice. – Stir until the liquid has absorbed and then add a ladle of the stock.
Again, stir until the stock has been absorbed by the mixture and then add your next ladle – repeat this process until your rice is almost cooked with a slight aldante edge. Add the peas and the asparagus and one last splash of stock and cook for 2-3 minutes.
Turn off the heat and stir in the blue cheese.
Season to taste, plate up and enjoy!
- Calories – 446
- Fat – 11g
- Carbs – 73g
- Sugars – 8g
- Protein – 11g