How to make Asparagus and Pea Risotto

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This video shows you how to make a delicious creamy risotto in easy step by step instructions.  See below for the recipe which serves 2 but which can be easily  doubled to serve more.

 

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Asparagus and Pea Risotto Recipe   

Veg  HT  Italian 35 minutes

Serves 2

Ingredients
4-6 Asparagus Spears
1 tbsp olive oil
1 shallot, chopped
1 garlic clove, chopped
200g/7oz Risotto Rice
250ml/9fl oz White Wine
600ml/20fl oz Hot Vegetable Stock
50g/2oz Fresh Peas
25g/1oz Butter
50g/2oz Freshly Grated Parmesan Cheese
1 tbsp Freshly Chopped Parsley

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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