Asparagus and pea risotto recipe

Tiffany Goodall
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Asparagus and pea risotto recipe

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

  1. Place the stock on a slow heat and keep it there whilst you are making your risotto.
  2. In a separate large pan melt your butter and then add the spring onions, garlic and chilli and sweat until soft for 5 minutes.
  3. Then add the Arborio rice and mix round well so it absorbs all the flavours, before adding the white wine.
  4. 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.
  5. 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