Asparagus, sugar snap and mint risotto
| Recipe By: | Zola Nene |
| Serves: | 4 |
Ingredients
- 2 tbsp butter
- 150 g asparagus spears
- 125 g sugar snap peas
- 4 tbsp water
- 125 ml cream
- salt and pepper
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 cup garlic clove, chopped
- 1 cup risotto rice
- 125 ml white wine
- 1 L hot vegetable stock
- 1/4 cup parmesan, grated
- 125 g sugar snap peas, blanched
- 1 pkt asparagus tips, blanched
- micro leaf salad, to garnish
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Make the puree by melting butter in a saucepan, then add the asparagus, sugar snaps and water cover with a lid and cook for a few minutes until the vegetables soften, but still maintain their bright green colour. Place into a food processor or blender, then add cream and puree until smooth, season to taste, then set aside.
- In a clean pan, Sauté onions in the olive oil until translucent.
- Add garlic and risotto rice and stir over high heat for one minute.
- Deglaze with the wine, then simmer until the wine is completely reduced.
- Add stock, a little at a time, while continuously stirring – only add more stock once the liquid is reduced.
- Once rice is tender, stir in the puree and parmesan, then season to taste.
- Remove from the heat, stir in the blanched sugar snaps and asparagus, then serve garnished with parmesan shavings and micro herbs to garnish.
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