Spring Risotto - Asparagus, Pea, Lemon and Mint
My wife loves risotto and asparagus and I love cooking with fresh English asparagus at this time of year. Great recipe to combine with a glass of white wine. I used English wine from the Cotswolds and asparagus from Kent.
Spring Risotto - Asparagus, Pea, Lemon and Mint
My wife loves risotto and asparagus and I love cooking with fresh English asparagus at this time of year. Great recipe to combine with a glass of white wine. I used English wine from the Cotswolds and asparagus from Kent.
Cooking Instructions
- 1
- 2
Slice the asparagus and sauté with the peas. Set to one side. (This is an important step to keep the asparagus firm at the end and not to over cook with the rice).
- 3
Dice the shallot and garlic and soften in the pan with oil.
- 4
Add the rice and a knob of butter. Let the rice take on some flavour.
- 5
Then add white wine. Let the alcohol evaporate off and then start adding stock little by little.
- 6
Add the juice of a lemon near the end of cooking so a subtle lemon flavour joins the rice.
- 7
Keep adding stock until the rice is al dente. You can tell the texture is right when it looks like this. It should still move a little.
- 8
When the rice is ready add the greens, grated Parmesan and chopped mint leaves.
- 9
Tip: I always add a tiny bit more stock and a knob of butter to get a creamy texture.
- 10
Season with salt and pepper. Serve topped with Parmesan shavings and lemon zest...don’t forget that glass of white wine 😉
Tips
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