Sunday, October 28, 2007

Spring Risoni

This vibrant and virtuous dish is made with little grains of dried pasta, and the freshest spring vegetables- leek and green asparagus. With little more than white wine, lemon juice and a touch of verdant virgin olive oil, you can't help but feel good eating it.


2 bunches green asparagus
1 leek
1 red capsicum
1 bunch english spinach
A few good handfulls of Risoni
Olive oil
1 cup white wine
1/2 lemon juice
1 clove garlic, sliced
Shaved Parmesan

1. Bring some water to boil in a medium saucepan. Put in the pasta and hunks of fresh leek to simmer. After that has cooked for about 5 minutes, throw in the asparagus in chunks (omitting the woody stalks) and the english spinach. In another 5 minutes the aparagus will be a violent shade of green- this is when to remove and drain the lot.

2. Tumble this into a saucepan with the garlic, chopped red capsicum and some olive oil. When it starts to sizzle, add the white wine and lemon juice (and salt + pepper) and cover with a lid. After about 3 minutes remove the lid and stir until the liquid evaporates. Spoon into bowls with a drizzle of olive oil and drape in freshly shaved parmesan cheese.

1 comment:

Anonymous said...

This looks like my kind of food, I'll try it using garlic shoots instead of leeks, and baby capsicum that come in little packs of different colours. Thanks for the great blog.


All images are copyright, if you want to use one just ask!