Summer is a great time for fresh produce, with British classics such as asparagus and strawberries leading the way. So if you’re looking to make the most of all this summer seasonal produce, take a look at these two delicious recipes from our resident chef, using some of the fantastic ingredients available from our new Waitrose range.
Asparagus and Porcini Mushroom Risotto – Serves 4
1 bundle of asparagus spears, woody ends removed.
1 tbsp olive oil.
1 shallot, chopped.
1 garlic clove, peeled and crushed.
500ml white wine.
1litre hot Waitrose Cooks’ Ingredients Vegetable Stock.
1 pot of Waitrose Cooks’ Ingredients Porcini Mushrooms, soaked.
75g Parmesan, grated.
Salt and freshly ground black pepper.
- Bring a pan of water to the boil and cook the asparagus spears for two minutes until just tender. Drain and blanch them in cold water to stop the cooking. Once cooled, chop into small pieces and put to one side.
- In a large pan, heat the oil on a medium heat and gently fry the shallot and garlic until softened. Be careful not to burn. Add the rice and fry for one minute, stir frequently, until it is coated in the oil, shallots and garlic. Then tip in the wine. Let it simmer, until the rice has absorbed all the wine.
- Once the wine has been absorbed, you can start adding stock to the risotto rice. Add a ladleful at a time, allowing this to be completely absorbed by the rice before adding some more. Keep stirring the risotto between each addition to prevent the rice sticking to the pan. Keep going until the rice is cooked and the stock has been absorbed (don’t worry if you don’t use all the stock).
- Add the chopped asparagus and Porcini mushrooms to the risotto. Stir gently, and then add the butter and Parmesan. Season to taste with salt and pepper, then serve immediately.
Eton Mess – Serves 4
500ml Longley Farm Double Cream.
1 punnet of fresh strawberries.
8 Waitrose Meringue Nests, crushed.
Waitrose Duchy Organic All Butter Shortbread, to serve.
- Wash the strawberries, remove the stalks and chop in half, reserving four for decoration.
- Whip the double cream until stiff peaks form, then fold in the chopped strawberries and crushed meringue.
- Spoon equal amounts into four cold glasses, and decorate with the reserved strawberries. Serve each glass with a piece of shortbread.
Have you tried one of these recipes? Or do you have your own recipe to use up summer seasonal produce? We’d love to hear from you, so share your pictures and comments below.