1 teasp freshly chopped mint
Salt and freshly ground black pepper
Instructions
1. Place the stock over a low heat to keep it at simmering point.
2. Cut the tips off the asparagus and set aside, then cut the remaining stems
into 6mm/¼- inch slices.
3. Heat the oil in a frying pan and gently fry the shallot, garlic and asparagus
stems until softened but not coloured.
4. Add the rice and sauté gently for one minute, stirring, until completely
coated in the oil.
5. Raise the heat to high then add the wine, bring to the boil and continue to
cook, stirring until most of it has been absorbed by the rice.
6. Reduce the heat to medium then add a ladleful of the simmering vegetable
stock and cook, stirring until the liquid has been completely absorbed.
7. Continue in the same way, adding a ladleful at a time, stirring frequently
and making sure the liquid is absorbed before adding the next ladleful.
8. When you get half way through the stock, add the peas and asparagus tips to
the remaining stock which will be enough time to cook them whilst you continue
adding the stock, still a ladleful at a time.
9. Add the asparagus tips and peas with the last ladleful of stock and cook,
stirring, until it is mostly absorbed and the mixture is creamy without being
too wet.
10. Remove from the heat and immediately add the butter, parmesan, parsley and
mint. Season, to taste with salt and freshly ground black pepper, stir well then
cover and leave to rest for 3 - 5 minutes before serving.
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