Asparagus & Pea Risotto Recipe

Packed full of antioxidants and a good source of protein, Asparagus is a brilliantly quick vegetable to prepare.

Asparagus is also a very good source of fiber, folate and vitamins A, C, E and K.

This creamy risotto is ideal to make during March as this is when Asparagus is in season and you can cook and serve it in the same dish – bonus!

Ingredients (Serves 4)

  • 225g asparagus
  • 225g Arborio rice
  • 25g unsalted butter
  • 1 tbsp olive oil
  • 1 onion
  • 1 garlic clove
  • 450ml vegetable stock
  • 160g peas
  • 2 tbsp chives
  • 2 tbsp parsley
  • 85g mascarpone light
  • Salt & Black pepper

Preparation Method

Melt the butter and oil together in a stainless steel casserole dish then brown the onion and the garlic.

Cook for two minutes then add the asparagus, peas and the rice, making sure that the sautéed mixture covers the rice.

Then add some salt and pepper.

Next, add the stock and wine and bring it to boil with the lid on.

Transfer the dish to the floor of the Simmering Oven and cook for about 25 minutes.

Remove from the oven and garnish with some asparagus spears and parmesan if you wish.



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