HomeFood & drinkAsparagus and Pea Risotto

Asparagus and Pea Risotto

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Origin of dish:  UK
Type of cooking:  Hob
 
Preparation time: 25 minutes
Cooking time: 35 minutes
 
Ingredients (for 2 people) :

    600ml chicken or vegetable stock
    25g butter
    4 spring onions, chopped finely
    2 cloves garlic, crushed and chopped
    ½ green chilli, de-seeded and chopped finely
    150g Arborio rice
    ½ glass of white wine
    Half a bundle (approx. 125g) British asparagus
    100g British peas
    2 tbsp (10g) grated parmesan
    3 tbsp (85g) crème fraiche
    Juice and zest of 1 small lemon
    Handful of chives, chopped finel

Method:

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.
Recipe shared by soFeminineTeam
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