Plumpton Rocks Asparagus and Leek Risotto with Sand Hutton Rocket Leaves and Whixley Cheese

Main courseServes 6

# To prepare the asparagus, blanch in lightly salted water and refresh in iced water. The action of partially boiling the asparagus for a few minutes and then cooling it rapidly will fix the chlorophyll contained in the vegetables and keep them bright green. This is recommended for all green vegetables. # Melt the butter in a pan, add the chopped onion and garlic, cook for a few minutes (keep stirring all the time not allowing the onion and garlic to brown). # Add the washed risotto rice and stir for 2 minutes. # Add white wine and cook for 5 minutes, stirring continuously until the wine has reduced by 2 thirds. # Add the vegetable stock, ladle by ladle, and cook on a low heat. Keep stirring the mixture with a wooden spoon, adding the stock slowly. Repeat the process until the rice is almost soft. # Chop the asparagus into inch long pieces. # Add the asparagus and leeks and cook until the leeks are just cooked. # Stir in the Whixley goat's cheese. # To serve, place in a large, warmed serving bowl, sprinkle on a little Whixley cheese and position the rocket leaves over the top.


* 600g rice, preferably risotto * 4 litres vegetable stock * 2 bunches of Plumpton Rocks asparagus, trimmed * 2 large leek stems, washed and sliced thinly and re-washed * 6 cloves of garlic, peeled and crushed * 130g butter * 1 white onion, peeled and chopped finely * 300ml dry white wine * 180g Whixley goat's cheese * Rocket leaves