Chive Blossom Lemon and Asparagus Spelt Risotto
There is something about cooking with something you've grown, or rather, what your Granny grew and gifted to you... I also believe in happy coincidences, which is why when I glimpsed Matt Inwood's Lemon and Chive Blossom risotto on Instagram, and later that day conveniently discovered that my Granny was in fact growing her very own Chive Blossoms, I literally, had to.
While I am a huge fan of regular Risotto (made with Arborio rice), this recent obsession with grains (and now anti-obsession, or something, right? I can't keep up...) definitely peaked my interest. While I am not a fan of food fads for the sake of diets and weight loss, I am curious enough to give anything new a try; especially if it opens my culinary horizons (Vegan Cheesecake for example, incredible! And yes I like my Cheeseburgers too).
So after some experimenting, I found I was not displeased with the results. Which is why upon returning home with an ingredient I didn't even know existed until a few hours earlier (thank you social media), and a craving for something a little lighter than regular Risotto, here was born my Lemony Spelt and Chive Blossom Risotto. (Please note, to avoid any confusion, Spelt is a grain also know as Farro, which technically is the Italian term, appropriated by Americans).
Chive Blossom Spelt Risotto Plated and Garnished
My garden finds that day also included a marvelous sprig of Lemon Thyme, which I quickly placed in a jar of water in the hopes I might be able to plant it once roots spring. As I stirred my risotto in a hypnotized daze, it suddenly occurred to me I was making a lemon risotto. I'm sure you can see where I'm headed with this...
Lemony Spelt and Chive Blossom Risotto
nibs etc. original recipe. Serves 4
Ingredients:
2 1/4 cups Spelt/Farro
5 cups Broth (veggie/chicken/of your choice, or water + 2 tsp bouillon powder)
1 Garlic Clove
1 Yellow Onion
2 tbsp Butter
2 tbsp + 2 tbsp Olive Oil (divided use)
1/4 cup + 1/4 cup White Wine/Champagne
6-8 Asparagi
1/2 Courgette/Zucchini
1 tsp each Rosemary, Thyme and Parsley
Zest of 1 Lemon
Juice of 1/4 + 1/4 Lemon (divided use)
Salt & Pepper
1/4 cup Cheddar
1/4 cup Gruyère
1/4 cup Parmesan
3 Chive Blossoms
1 Sprig of Lemon Thyme
Method:
First, wash and drain your Spelt/Farro. Set aside.
Dice your Courgette/Zucchini into 1cm cubed (don't worry, no need to whip out a ruler). To prepare your asparagus, wash then bend them until the ends snap naturally off (generally just above the white part). DO NOT discard said ends! Remember, we ain't wasting where we don't have to. Instead, toss the ends in a saucepan over which pour the cold broth, and heat on medium-high, covered. Once it boils, reduce to a gentle simmer.
Finely chop your garlic and dice your onion. Heat your pan to medium-high with 2 tbsp of olive oil and 1 tbsp butter. Once heated, toss in your onion and garlic stirring to coat, and cook until translucent. Then add your Spelt/Farro, adding the remaining 2tbsp oil, stirring to coat, for about 2 minutes. Then add 1/4 cup White Wine/Champagne, and herbs. Season with Salt and Pepper to taste. Add grated zest of half a lemon, and juice of a quarter of a lemon.
Once all the champagne/wine has been absorbed, add 2 cups of broth, reduce heat under risotto to medium, stir and cover, stirring every so often to ensure nothing is sticking to the bottom of the pan. When you see all the liquid is absorbed, add another 2 cups of broth, stir, and cover; the liquid absorption may take some time. While you wait, grate the cheeses (I was short on Parmesan so did half Cheddar and half Gruyère, and kept the Parmesan for serving, but any meltable, salty cheese will do, ), Parmesan kept separate, and set aside. You can also clean your fresh Chive and Thyme; wash both, then thinly slice green stem of the chive until you reach the blossom., gently pull apart the blossom and set aside. Wash, dry and de-stem your thyme, and set aside. DO NOT toss the stems.
Add your final cup of stock when all the liquid has been reduced, stir and cover, keeping a closer eye on it this time as it gets absorbed. When you have about 1inch liquid remaining, toss in the asparagus. When all you see is just enough liquid covering the bottom of your risotto, turn off the heat, add in the zucchini, remaining 1tbsp butter, chive stems, grated zest of the other half of your lemon and juice of 1/4 lemon, and 1/2 cup cheese. Stir well, place thyme stem on top, then cover and leave for 5 or so minutes. This gives the risotto time to congeal slightly.
Once congealed and cooled slightly, toss in half of your grated Parmesan, plate, and garnish with a drizzle of olive oil, chive blossom, lemon thyme, and the remaining Parmesan.
Consume:
For those who need their meat, top with 1/2 bacon slices, or toss through some pan fried Pancetta.
