Little Stirring Summer Risotto by Foreign

When it comes to cooking I don't always want to use every pan in the kitchen, but if there is one pan I will always use it's my large AGA saute pan.


I use it for everything.


On Thursday it's family night in our house, after work we like to relax in the garden with a glass of wine and have a catch up. The only problem is I have one glass of wine, then I'm not in the mood to cook (plus I end up left in the kitchen cooking dinner by myself).


This is when I love a one pan meal and last week is was my summer asparagus and pea risotto. Now normally with a risotto you have to stand over it and keep stirring as it cooks.


But not with a AGA and the AGA saute pan on my side.


All I had to do was heat butter and oil in my 28cm saute pan on the simmering plate and add 2 finely chopped shallots and 1 garlic clove and let it soften, the pan is extremely  non-sick. Once softened I added 225g of risotto rice, which I cooked for a few minutes in the butter. Then I poured over a glass of white wine (this is operational) and reduce. Once the alcohol was burnt off I added 600ml vegetable stock and stirred.


Now comes the easy part, I just placed a lid on top and transferred to the simmering oven and sat down to relax. This is why I recommend the AGA saute pan as the handle is detachable. After 10 minutes I removed the pan from the oven (without burning myself thanks to the removable handle) and added chopped asparagus and peas. The lid went back on and the pan was returned to the oven.


Then I sat back down in the garden with my wine for a further 10 minutes.


I finished the risotto with crème fraishe and parmesan cheese and served with a quick salad and homemade focaccia bread (which I made the day before)


Life is made easy with AGA's saute pan.