Asparagus and pea risotto recipe
by Tiffany Goodall |
2 comments |
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I am such a fan of risottos because you usually find you have the core ingredients in your fridge or store-cupboard. There is nothing like a creamy risotto with asparagus and fresh spring/summer veggies. This is a dinner party must-do dish.
At a glance
- Cuisine Italian
- Recipe Type Main
- Difficulty Easy
- Preparation time 10 mins
- Cooking time 25 mins
- Serves 2 people
Ingredients
- 600 ml (21.1fl oz) Chicken or vegetable stock
- 25 g (0.9oz) Butter
- 4 Spring onions, chopped finely
- 2 Cloves garlic, crushed and chopped
- 0.5 Green chilli, de-seeded and chopped finely
- 150 g (5.3oz) Arborio rice
- 0.5 Glass of white wine
- 125 g (4.4oz) British asparagus
- 100 g (3.5oz) British peas
- 2 tbsp Grated parmesan
- 3 tbsp Crème fraiche
- 1 Juice and zest small lemon
- 1 handful Chives, chopped finely
Step-by-step
- Place the stock on a slow heat and keep it there whilst you are making your risotto.
- In a separate large pan melt your butter and then add the spring onions, garlic and chilli and sweat until soft for 5 minutes.
- Then add the Arborio rice and mix round well so it absorbs all the flavours, before adding the white wine.
- When the white wine has been absorbed, add the British asparagus spears and start adding ladleful by ladleful of stock, adding the next one when one has been absorbed.
- After 15 minutes of continual stirring and adding the stock, taste and adjust the seasoning and then add the peas.
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Recipes provided by: British Asparagus


Comments
by Pedros | on 07 May 2011
Sounds good but I can't believe that the stock will absorb in only 15 minutes - a good risotto takes more like 30! What happened to the last four ingredients - it needs another paragraph?
by mrsfigg | on 23 May 2011
Would the asparagus be overcooked after 15 minutes?
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