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Asparagus & Pea Risotto
Fresh and springy, the snap peas add a lovely crunch to the creamy risotto.
- Serves: 4 |
- Difficulty: moderate
- Prep Time : 10 mins |
- Cook Time : 30 mins
issue 32
Ingredients
4 C (1 litre) chicken stock
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
Method
Heat the chicken stock in a saucepan.
Meanwhile, in another large saucepan, heat 2 Tbsp (30 ml) of olive oil and 1 Tbsp (15 ml) of 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 a separate pan, heat the remaining 1 Tbsp of olive oil and 1 Tbsp of butter and sear the asparagus for 2 minutes. Season with salt and pepper.
Stir the baby peas through the risotto and then serve with the seared asparagus, garnished with snap peas, watercress and extra Parmesan shavings.
