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.
Ingredients
- 600 ml Chicken or vegetable stock
- 25 g Butter
- 4 Spring onions, chopped finely
- 2 Cloves garlic, crushed and chopped
- 0.5 Green chilli, de-seeded and chopped finely
- 150 g Arborio rice
- 0.5 Glass of white wine
- 125 g British asparagus
- 100 g British peas
- 2 tbsp Grated parmesan
- 3 tbsp Crème fraiche
- 1 Juice and zest small lemon
- 1 handful Chives, chopped finely
Details
- Cuisine: Italian
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 25 mins
- Serves: 2
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.
- Serve with the parmesan, crème fraiche, lemon, and chives to taste.
Also worth your attention:
More recipes from Tiffany Goodall
Tiffany's book From Pasta to Pancakes
Recipes provided by: British Asparagus