Asparagus and garden pea risotto
This creamy, comforting risotto features vibrant asparagus and sweet green peas folded into rich white-wine-infused rice. Cheddar and Parmesan melt through to create a velvety, savoury finish. Serve immediately while warm and luscious.
Ingredients
- Olive Oil15 ml
- White wine100 ml
- Chicken stock800 ml
Instructions
7 steps- 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 rice.
- 7
Grate a little parmesan over the top. This risotto is delicious served with roast chicken.
Nutrition
1 serving ≈ 275 g
Nutrition values are estimates. - means data is unavailable.
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