Asparagus and pea risotto recipe

Name: Asparagus and pea risotto recipe
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; 3 tbsp Creme fraiche; 1 Juice and zest small lemon; 1 handful Chives, chopped finely; 2 tbsp Grated parmesan

13 ingredients

6 steps

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
3 tbsp Creme fraiche
1 Juice and zest small lemon
1 handful Chives, chopped finely
2 tbsp Grated parmesan

Directions

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.
6

Serve with the parmesan, creme fraiche, lemon, and chives to taste.