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Creamy asparagus and pea risotto
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1 tbsp olive oil
1 bunch salad onions. sliced
300g Arborio risotto rice
100ml white wine
700ml vegetable stock
155g pack fresh peas
100g asparagus tips, each spear cut into 3
3 tbsp crème fraîche
25g Parmigiano Reggiano, grated
½ x 25g pack fresh flat-leaf parsley, chopped
1. Heat the oil in a frying pan and fry the salad onions for 1-2 minutes. Add the rice and cook for 1 minute, then add the wine and reduce by half.
2. Gradually add the stock, a little at a time, and cook gently fo 15-20 minutes, adding the peas and asparagus halfway through. Cook until the rice is tender and all the liquid has been absorbed.
3. Stir in the crème fraîche, Parmigiano Reggiano, parsley and season to taste.
Typical values per serving:
This recipe was first published in May 2014.