Does anyone know the recipe for Wagamamas Asparagus Starter?!
Does anyone know the recipe for Wagamamas Asparagus Starter?
I know it contains honey and sesame seeds but would love to make it at home....
Answers:
http://www.wagamama.com/food.php...
Wagamama sell their recipe books - so you may find it there.
Not to sure about that one, with honey and sesame seeds, but will this one do instead?
Serves 4 (20)
200g (1kg) Arborio rice
500ml (2.75 litre) vegetable stock
10ml (50ml) olive oil
10ml (50ml) white wine
40g (200g) sun-blush tomatoes (cut into small pieces)
40g (200g) shallot (finely chopped)
2 (10) spring onions (sliced)
12 (60) asparagus (trimmed of any woody parts)
100g (400g) flour
30g (120g) cornflour
Pch (3g) baking powder
50g (250g) Parmesan shavings
25ml (100ml) Lemon Oil
Salt & Pepper
12 (60) cherry tomato
3 (9) sprigs rosemary
Method
Make a batter from the flour, baking powder, cornflour and a little cold water. Sweat the shallot in olive oil and stir in the risotto rice, add the sun-blush tomato and the vegetable stock and bring to the boil. Simmer until the rice is 'al dente.'
Pierce the cherry tomatoes with rosemary in place of the stalk, and bake in oil with crushed garlic until soft.
Deep fry the asparagus after coating in tempura batter.
To serve, spoon the risotto into a suitable bowl or onto a plate. Arrange the asparagus on the risotto circle with the tomatoes and any other suitable vegetables to hand. Sprinkle with shavings of Parmesan and spring onions. Drizzle with lemon oil.
Enjoy!