Asparagus, Pea and Mint Risotto

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4 serving

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Prep time:

Cook time: 45 mins

Serves: 4

This fresh, seasonal dish is made extra creamy by puréeing the thicker asparagus ends. Swap the parmesan for a vegetarian Italian hard cheese to make this veggie-friendly. The spring vegetables give it a lovely fresh green look and feel that will brighten up your table and taste buds. Remember that the key to making a great risotto is to add parmesan and butter shortly before serving. This is known as mantecatura and leaves the risotto smooth and creamy. Just take the pan off the heat and vigorously stir in the cheese and butter to create the all'onda consistency, translated as ‘with waves’. Then get ready to sail the culinary high seas. Looking for more Italian recipes? Look no further.

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Ingredients Method

Ingredients

40g unsalted butter
1 onion, finely chopped
1.2 L vegetable stock
500g asparagus, cut in half to separate the tips from the thicker stalk ends
300g risotto rice
100ml dry white wine (we used sauvignon blanc)
100g frozen peas, defrosted or fresh peas, podded weight
4 tbsp parmesan (or a vegetarian alternative if required), freshly grated, plus extra to serve
15g mint leaves, torn

Method

Step 1

Melt half the butter in a heavy-based pan over a low heat. Add the onion and cook gently for 10 mins, or until softened.

Step 2

Meanwhile, bring the stock to the boil in a large saucepan. Add the stalk ends of the asparagus to the boiling stock and cook for 8-10 mins, or until very tender. Reduce the heat and use a slotted spoon to lift the asparagus out of the pan and into a blender or food processor – leave the stock simmering. Blend the stalk ends into a purée and set aside.

Step 3

Add the rice to the onion and cook over a medium-low heat, stirring, for 1 min. Add the wine and cook, stirring, until the liquid has been absorbed. Add 2 ladles of simmering stock to the rice, and stir continuously until it has been absorbed and the rice clearly parts when a spoon is run through it. Add another ladle of stock; continue stirring and adding the stock in stages until the rice is creamy and almost tender to the bite. This should take 16-18 mins, and you won’t use all of the stock.

Step 4

Add the peas, raw asparagus tips and asparagus purée to the risotto. Add another 2 ladles of stock and continue stirring, until almost all the stock is absorbed. Remove from the heat and stir in the parmesan and remaining butter. Stir vigorously for 10 secs, cover with a tight-fitting lid and leave to stand for 2 mins, until the asparagus tips are tender. Season to taste and serve with a scattering of mint, a grating of parmesan and a sprinkling of black pepper.