Meals and Courses

Pea and Asparagus Risotto

cook 30 mins
Tags: Quick eats
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 300 g (10 oz) risotto rice
  • 125 ml (4 fl oz) dry white wine
  • 1 litre (1 3/4 pints) hot vegetable stock
  • 125 g (4 oz) fine asparagus spears, halved
  • 75 g (3 oz) frozen peas
  • 25 g (1 oz) butter
  • salt and pepper
  • 50 g (2 oz) rocket
  • Parmesan cheese shavings
  • Heat the oil in a large, heavy-based saucepan. Add the onion and cook for 5 minutes until softened. Add the garlic and rice and cook for 30 seconds until coated in the oil. Pour in the wine and bubble until boiled away.
  • Gradually add the stock, a ladleful at a time, stirring continuously and allowing each ladleful to be absorbed before adding the next. After 10 minutes, add the asparagus, then cook for a further 5 minutes until the rice is tender.
  • Stir in the peas and butter, cover and leave to stand for 1–2 minutes. Season the risotto taste, then spoon into warmed bowls and top each portion with a handful of rocket and some Parmesan shavings.
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