Asparagus and pea risotto with lemon
- Preparation and cooking time
- Total time
- Serves 2
Ingredients
- 600ml Chicken or vegetable stock
- 25g Butter
- 4 Spring onions finely chopped
- 2 Garlic cloves crushed and chopped
- ½ Green chilli deseeded and finely chopped
- 150g Arborio rice
- ½ a glass of white wine
- ½ a bundle of (approx. 125g) asparagus
- 100g Peas
- 2tbsp Parmesan grated
- 3tbsp Crème fraîche
- Juice and zest of 1 small lemon
- A handful of chives
Method
- STEP 1
Place the stock on a low heat and keep it there while you are making the risotto. In a separate large pan, melt the butter, then add the spring onions, garlic and chilli, and sweat the ingredients for 5 mins until soft.
- STEP 2
Add the arborio rice and mix thoroughly so it absorbs all of the flavours and is well coated in butter before adding the white wine.
- STEP 3
When the white wine has been absorbed, add the asparagus spears and start ladling in the stock, only adding the next ladleful when the one before it has been absorbed.
- STEP 4
After 15 mins of continual stirring and adding the stock, taste and adjust the seasoning, then add the peas.
- STEP 5
After a further 5 mins, turn the heat off, add the parmesan, crème fraîche, lemon juice and zest, and let them blend in before serving and finishing off with some chopped chives.
