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SPRING VEG RISOTTO

Posted by Susie Taylor on

Serves 4 

Olive oil, 1 onion, 300g frozen peas, 1.5ltr vegetable stock, 350g risotto rice, 200ml white wine, asparagus, grated parmesan 

Pour a glug of olive oil in to a heavy bottomed pan and place on a gentle heat - add the chopped onion and sweat for 10 mins. Meanwhile put 100g of the peas into a food processor with a ladleful of warm stock and whizz into a puree. At this point also prepare the asparagus by breaking off the woody ends of each stalk, placing on a roasting tray and drizzling with olive oil and rock salt. These need to be oven baked for about 15 mins at 180C and will be used to decorate each plate before serving. Once the onion is cooked add the rice and stir to coat with the olive oil. Add the wine and let it simmer until completely absorbed. Then begin to add the stock, a small amount at a time, and stir regularly to stop it sticking to the base of the pan. Once all the stock has been added  and absorbed (it will take about 20/25 mins) it should be quite creamy - it will probably take about 25 mins in total. At this point, while the risotto is piping hot, add in the pureed peas along with the remainder of the frozen peas, and some grated parmesan and salt and freshly ground black pepper. (The pureed peas will give the risotto and fresh slightly green colour which looks fab). Leave to stand for 5 mins so the frozen peas cook through and then spoon into bowls and top with the roasted asparagus and some grated parmesan. This is delicious as a complete meal or you could have it  as a side dish with meat or fish - we added chopped up chorizo.


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