250g of risotto rice
2 tablespoons of olive oil
1 finely chopped shallot
1 glass of white wine
500ml of vegetable stock
75g of frozen peas
2 tablespoons of mint, chopped
Salt and pepper
100g of tempura flour
Oil for frying
2 red pointed sweet peppers, seeds removed and sliced lengthways
2 yellow pointed sweet peppers, seeds removed and sliced lengthways
8 green asparagus, woody ends removed
2 sweet onions, sliced into thick rings
50g of Panko (Japanese breadcrumbs)
1. Take a heavy-bottomed pan, pour in the olive oil and heat. Fry the shallot but don’t let it brown. Add the rice and cook for two minutes, stirring throughout. Pour in the glass of white wine. Stir continuously while the wine is absorbed. Now add the vegetable stock, a spoonful at a time. Only add the next spoonful when the previous one has been completed absorbed by the rice. Repeat until the rice is cooked through. Last of all, add the peas and the mint. If you wish, add a little extra olive oil to give the dish an unctuous texture. Taste and add salt and pepper if needed.
2. Make the tempura batter: mix equal amounts of cold water and the flour to produce a liquid with a thin, yoghurt-like consistency.
3. Heat the frying oil to 180°C in a deep fryer or deep saucepan.
4. Dip the strips of sweet pepper and the asparagus in the batter. Fry the vegetables in small batches for a few minutes until cooked and crispy. Place them on a dish lined with kitchen paper and keep them warm in an oven at 80°C.
5. Dip the onion rings first in the batter and then roll them in the panko. Fry until cooked and golden brown.
6. Spoon the risotto on to a serving dish and add the vegetables.
Food and wine paring
The risotto offers the ultimate rich, unctuous, satisfying flavour experience of comfort food. The Neleman Viognier-Verdil playfully interacts with the flavours in the dish. The slight sweetness of the wine is a good match for the creamy taste, and the fresh citrus acids provide a sharpness and a juicy finish.