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Grace Dent's Perfect Pairing

Grace Dent's Perfect Pairing

A seasonal recipe perfect for your next dinner party.

Grace Dent, restaurant critic & columnist for The Guardian shares an exclusive vegetarian recipe from her latest Dinner Party which is paired with her favourite Everleaf variety - The Forest Spritz.

We know thinking of drinks to complement your meal can be incredibly difficult for someone who is new to the world of flavour pairings, which is why Grace has created this delicious seasonal risotto recipe for you to make when you next have your friends over to impress.

Firstly, to avoid any pre-dinner stress, it is important to ensure you are stocked up on any ingredients you need for both food & drink. This includes a plentiful supply of Everleaf - we recommend purchasing one of our Everleaf & Tonic packs to ensure you have enough of everything to make your spritzes with. Alternatively, you can pick up your bottles of Everleaf Forest from your local M&S Food Hall whilst you are collecting the ingredients you need for the risotto.

Seasonal British Asparagus and Parmesan Risotto

  • 60 g finely grated Parmesan cheese, cut in pieces
  • 250 g risotto rice
  • 250 g seasonal British asparagus
  • 50 g finely diced shallot
  • 20 g olive oil
  • 200 ml of dry white wine or vermouth
  • 450 g vegetable stock
  • salt and pepper to serve
  • 20 g unsalted butter
  1. Take the asparagus, cut the pretty tips off and reserve for later. Cut the harder ends of the asparagus stalk off to discard. Chop the remaining stalks into three small pieces.
  2. Soften the shallot in olive oil until transparent over, a medium heat. Add chopped pieces of asparagus to the shallot, stir slowly.
  3. Add the risotto rice - stir the rice, shallot and asparagus together. Be careful not to burn.
  4. Begin to gently add the wine or vermouth. Then add the stock, a ladle at a time, stirring as you go. Let the rice gently absorb the liquid. Try to relax. Risotto making is meant to be relaxing! Aim for 15-20 minutes. It may need more.
  5. Just before all the stock is absorbed, add the asparagus tips. Stir gently, then add the butter. Finally, add the Parmesan.
  6. Serve as soon as you can get it on the table.


Grace Dent drinking an Everleaf Forest with her risotto recipe

Grace Dent says Everleaf Forest is earthy and aromatic with whispers of Madagascan Vanilla and Orange Blossom… which pairs fabulously with a soothing, seasonal British Asparagus and Parmesan risotto”

Everleaf Forest Spritz

  • 1 part Everleaf Forest
  • 3 parts Light Tonic Water
  • A slice of orange
  • Plenty of Ice

Simply mix 1 part Everleaf to 3 parts light tonic, serve chilled in a wine glass over ice with a slice of orange.

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