Pea and Asparagus Risotto
It has taken years for us to perfect risotto (known in our house as Riz-oh-toe because we find the way in which some American’s pronounce it funny … a bit like they do our accent!) but we feel pretty confident that this risotto is authentic and the flavour is brilliant. We would only make it when English asparagus is in season because, despite the fact that we are very much carnivores, we feel that unnecessary food miles are huge contributors to global warming. It is truly dreadful that English supermarkets are selling asparagus flown in from places as far flung as Peru right in the middle of the English asparagus season!
Apparently, the Italians prefer Carnaroli rice, but use Arborio if you can’t find Carnaroli.
Pea and Asparagus Risotto
Servings: 4 people
Calories: 333kcal
Ingredients
- 1 small Bunch of Asparagus
- 1 handful Petit Pois
- 1 banana Shallot finely chopped
- 1 clove Garlic finely chopped
- 200 g Carnaroli or Arborio Rice
- 200 ml White Wine if it's not good enough to drink, it's not good enough to cook with!
- 500 ml Vegetable Stock
- 75 g Parmesan Cheese grated, plus some shavings for serving
- 1 tbsp Olive Oil old slag, keep the extra virgin for salads!
Instructions
- Gently bend the aspargus stems, they will snap where they are naturally less woody. Keep the stems to either make stock or asparagus soup
- Drop the asparagus tips and the petit pois into some boiling water and blanche for 3 minutes. Set aside to cool. Take the asparagus tips and chop into 5mm pieces keeping a couple of tips about 30mm long for decoration
- Add the olive oil to a medium sized pan and, when hot, add the shallot and garlic and fry gently until the shallot is translucent and softened. Add the Carnaroli or Arborio rice and fry for 1 minute
- Turn up the heat and add the white wine. Cook until the rice has absorbed all of the wine, then start adding the stock ladle by ladle
- As the risotto becomes thicker and creamier, keep adding the stock until you have reached a rich creamy mixture. You may not need all of the stock, so don't overdo it!
- Add the peas and the chopped asparagus and mix into the risotto. Next add the parmesan cheese and mix that in. Serve immediately with the aspargus tips and a couple of shavings of parmesan as garnish. Enjoy with a glass of that wine you were using!
Nutrition
Calories: 333kcal | Carbohydrates: 44g | Protein: 10g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 13mg | Sodium: 804mg | Potassium: 101mg | Fiber: 1g | Sugar: 2g | Vitamin A: 437IU | Vitamin C: 1mg | Calcium: 230mg | Iron: 3mg