Cookery Bubble made with Local Produce
Get your greens in with this Summer Asparagus & Pea Risotto & then a Cacao Chocolate Avocado Mousse for afters...
Summer Asparagus & Pea Risotto
Serves: 2 Cooking and prep time: 50 mins
900ml vegetable stock
8 asparagus spears, each spear is sliced into 4
2 tbsp olive oil
1 large onion, finely chopped
200g mixed brown basmati & wild rice
6 tbsp white wine (keep the rest of the bottle chilling)
2 tbsp chopped thyme
1/2 the juice of 1 lemon
This is a healthy version of risotto with mixed whole-grains, and tastes every bit as nice as a traditional risotto.
First simmer the stock for 10 minutes with the asparagus and peas together; this will get all the flavours going. Then strain the asparagus & peas into a side dish. While the stock is simmering, heat 1 tbsp of the oil in a pan. Add the onion and fry gently for 5-6 minutes, stirring, until it is soft. Add the rice, the thyme, and lemon juice, and continue to stir and cook for 1-2 minutes until the grains soften & the flavours are well mixed.
Add the wine, it should bubble and evaporate, so don't worry about getting the kids drunk!
Then add 50ml of the stock. Stirring well so it simmers gently until all the liquid has been absorbed. Now pour in another 50ml and stir again. Continue adding the stock and stirring. After about 7-8 minutes, when half the stock has been added, mix in the asparagus and peas. Carry on adding the stock in small amounts until it has all been absorbed; this will take about 10 more minutes.
Then turn off the heat and voila! Soft & succulent summer risotto. Pour yourself the rest of the wine (remember to share) and enjoy.
Season with salt/pepper and Parmesan if you like.
Cacao Chocolate Avocado Mousse
Serves: 2 Cooking + prep time: 10 mins (Plus 1hr to chill)
1 large avocado
1 large banana
4 tbsp raw cacao powder
4 tbsp agave nectar (honey/maple syrup also works)
small handful of frozen berries to decorate
This is so easy - just put all the ingredients into a food processor & blend until smooth. Then pour into ramekins or small bowls & chill in the fridge for at least an hour. Then top with frozen fruit.
This recipe is seriously so good for you, and can use up any avocados/bananas about to go past best their best.
Love food, hate waste!
Even little people love it - tastes just like chocolate :)
Please check back soon for more recipes & local food restaurant reviews too...
All veg bought locally this week at Cassidys fruit and veg shop on Chapel Lane, Formby.
Coming soon a very special recipe 'Formby Foraged Elderflower Champagne Panna Cotta' (with the Elderflower champagne to go with it).
The Elderflowers were foraged at the weekend on a local Formby bike ride & the champagne is fermenting happily in my kitchen as you read this...
For more recipes & foodie bits you can
follow me on Twitter @bernadettemmc and
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