Asparagus in risottos makes a perfect marriage, the addition of some garden peas takes it up a level too. (Recipe courtesy of BBC Food)
Ingredients
• 1 tbsp Olive Oil
• 1 Onion, finely chopped
• 250g/9oz Risotto Rice
• ¼ Bottle White Wine
• 290ml/10fl oz/½ Pint Chicken Stock, (or 2 stock cubes and ½ pint of boiling water)
• 1 Bunch Asparagus
• 150g/5oz Fresh Peas, (shelled weight)
• 100g/4oz Mature Cheddar, grated
• 25g/1oz Parmesan
Preparation Method
• Heat the Olive Oil in a large saucepan, add the onion and cook for about five minutes until softened
• Stir in the rice and continue to stir for about two minutes while the rice cooks and becomes slightly opaque
• Carefully pour in the wine and chicken stock
• Cook, stirring frequently, until the rice is cooked through, (if it gets too thick, add more water) – this should take about 12-15 minutes
• Cover the asparagus and peas with boiling water and rapidly boil for about three minutes. Drain well.
• Stir the vegetables and the cheddar cheese into the cooked rice
• Grate a little parmesan over the top and serve!