Asparagus & Pea Risotto
Fresh and springy, the snap peas add a lovely crunch to the creamy risotto.
- Makes : 4 |
- Difficulty: moderate
- Prep Time : 10 mins |
- Cook Time : 30 mins
4 C (1 litre) chicken stock
3 Tbsp (45 ml) olive oil
2 Tbsp (30 ml) butter
3 shallots, finely chopped
2 cloves garlic, crushed
500 g Arborio rice
1 C (250 ml) white wine
coarse sea salt and freshly milled black pepper
50 g butter, for frying
100 g Parmesan cheese, finely grated, plus extra for serving
100 g baby asparagus
250 g frozen baby peas, defrosted
100 g sugar snap peas, cut in half lengthways
¾ packet (30 g) watercress
Heat the stock in a large saucepan.
Meanwhile, in another large saucepan, heat 2 Tbsp (30 ml) olive oil and 1 Tbsp (15 ml) butter. Add the shallots and garlic and fry over medium heat for 5 minutes. Turn up the heat and add the Arborio rice. Cook for 1 minute and then add the white wine, stirring all the time. Allow the wine to cook off and then add the stock, one ladle at a time. Wait for the stock to be absorbed each time before adding the next ladle of stock. Keep adding the stock until the rice is soft with a slight bite in the middle. This should take about 15 minutes. Season to taste. Stir in the 50 g butter and the grated Parmesan. Cover with a lid and leave the risotto to stand for 2 minutes.
In the meantime, sear the asparagus for 2 minutes in the remaining olive oil and butter. Season with salt and pepper. Stir the baby peas through the risotto and serve with the seared asparagus, snap peas, watercress and Parmesan shavings.