Asparagus and Spring Vegetable Risotto from Cooking and the Crown

“This was served at Windsor Castle on Sunday 7 May 2023, just before the Coronation concert. It was the day after the Coronation, and everyone was pretty relieved all had gone so smoothly. It was a beautiful, clear and sultry night, and as dusk fell the castle exploded into light, as thousands of drones and flashing bracelets lit up the gloaming. This recipe uses spring vegetables, but feel free to substitute with mushrooms in autumn, or just have it plain.” Tom Parker Bowles, author of Cooking and the Crown

Serves 4

50g butter, plus 25g cut into small cubes and kept in the fridge

1 small onion, very finely chopped

300g carnaroli or arborio rice (or vialone nano, although this is more traditionally used for seafood risottos)

200ml dry white wine

1 litre good chicken stock, kept at a rolling boil

25g Parmesan, finely grated, plus extra to serve

12 asparagus spears, steamed for 5 minutes, woody ends removed, then chopped in half

350g peas (frozen or fresh), briefly blanched

Sea salt and freshly ground black pepper

Heat the butter in a large, heavy-based saucepan over a low heat. Add the onion and cook to soften for about 10 minutes, stirring from time to time. Add the rice and cook, stirring, for about 5 minutes until it is white and glistening. Add the wine and cook off the alcohol for a couple of minutes.

Add a ladle of hot stock and cook over a medium-high heat, stirring almost constantly, until the liquid is absorbed. Repeat again and again, only adding more stock when the rice has soaked up the last lot. After 20–25 minutes the rice should be soft yet firm, with a slight grain of crunch in the middle. Every grain should be separately definable in the mouth, yet surge together as one in the pan.

Take off the heat and leave to sit for a minute. Throw in the cold butter cubes and beat the hell out of the risotto with a wooden spoon, shaking the pan until all the butter is incorporated. Add the Parmesan and do the same. Finally, add the peas and asparagus, and mix gently. Season. Serve at once with extra grated Parmesan.