Spring asparagus and pea risotto
| Recipe By: | Claire Winstanley |
| Serves: | 4 |
| Cooking Time: | 25-30 minutes |
| Prep Time: | 10-15 minutes |
Ingredients
- 2 cups Risotto rice
- 50 g parmesan, grated
- 4 Woolworths asparagus spears
- 2 large tbsp creme fraiche
- 7 cups organic vegetable stock
- 6 tbsp white wine
- 8 garlic cloves, roughly chopped
- 1 medium onion, finely chopped
- 50 g unsalted butter, melted
- mint, to garnish
- 150 g sugar snap peas, blanched, for serving
- 80 g Hand shelled fresh peas
- 2 x 100 g Woolworths mini asparagus, finely sliced
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Place the vegetable stock in a small pot and bring the heat up to a gentle simmer.
- Heat a large, non-stick frying pan over a medium heat. Add a little olive oil and 25g butter, followed by the onion. Cook for 3 minutes until the onion has softened but not browned.
- Add the garlic and risotto rice and stir until the rice turns slightly translucent and begins to gently fry.
- Pour in the white wine and let it bubble away until almost nothing remains.
- Reduce the heat and start adding the stock, one ladle at a time. Stir gently but constantly. When you are approximately 2 ladles away add the peas and asparagus. Continue to add the stock and cook until the rice is al dente.
- Season with salt and pepper and stir the remaining 25g butter into the risotto.
- Finish with parmesan cheese, crème fraiche and fresh shaved asparagus spears.
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