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