Asparagus And Garden Pea Risotto
This creamy and flavorful risotto is a celebration of the spring season. With tender asparagus, vibrant peas, and two types of cheese, this dish is a delightful combination of textures and tastes. Enjoy the rich and comforting flavors of this risotto paired with your favorite protein for a satisfying meal.
— Constant Cookbook
Ingredients
- 1 tbsp olive oil
- 1 onion
- 250g/9oz risotto rice
- ¼ bottle white wine
- 290ml/10fl oz/½ pint chicken stock
- 1 bunch asparagus
- 150g/5oz fresh peas
- 100g/4oz mature cheddar
- 25g/1oz parmesan
Instructions
- Heat the olive oil in a large saucepan, add the onion and cook for about five minutes, until softened.
- Stir in the rice and continue to stir for about two minutes while the rice cooks and becomes slightly opaque.
- Carefully pour in the wine and chicken stock.
- Cook, stirring frequently, until the rice is cooked through (if it gets too thick, add more water) - this should take about 12-15 minutes.
- Cover the asparagus and peas with boiling water and rapidly boil for about three minutes. Drain well.
- Stir the vegetables and the cheddar cheese into the cooked rice.
- Grate a little parmesan over the top. This risotto is delicious served with roast chicken.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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