Asparagus and Pea Risotto

4th May 2016 Recipes

In season this month, asparagus – here is a real favourite recipe of ours…

 

 

Asparagus and Pea Risotto

Ingredients
1 tbsp olive oil
1 onion, finely chopped
250g/9oz risotto rice
¼ bottle white wine
290ml/10fl oz/½ pint chicken stock  (or 2 stock cubes and ½ pint boiling water)
1 bunch asparagus, chopped
150g/5oz frozen or fresh peas
100g/4oz mature cheddar grated
25g/1oz parmesan

Method
1.    Heat the olive oil in a large saucepan, add the onion and cook for about five minutes, until softened.
2.    Stir in the rice and continue to stir for about two minutes while the rice cooks and becomes slightly opaque.
3.    Carefully pour in the wine and chicken stock.
4.    Cook, stirring frequently, until the rice is cooked through (if it gets too thick, add more water) – this should take about 12-15 minutes.
5.    Cover the asparagus and peas with boiling water and rapidly boil for about three minutes. Drain well.
6.    Stir the vegetables and the cheddar cheese into the cooked Grate a little parmesan over the top.