Creamy asparagus risotto

Preperation time: 5 mins
Cooking time: 30 mins
Serves: 4

Recipe Ingredients

250g arborio risotto rice;
450g asparagus, each spear cut into 4 pieces;
125g frozen petits pois;
3 shallots, peeled and chopped;
15g butter;
125ml dry white wine;
1 litre vegetable stock;
100g parmesan, freshly grated;
2tbsp olive oil;
salt and pepper.

Recipe Method

In a large pan heat the butter and oil and gently cook the shallots until soft. Add the rice and stir through until the grains are coated in oil.

Add the wine and let it start to bubble and then stir until the rice has absorbed it. Add about 250ml of the stock and cook over a low heat until the stock is absorbed, stirring regularly.

Then gradually add the remaining stock, cook for 10 mins, stirring occasionally.

Add the asparagus and peas. Continue to cook, stirring occasionally, until all the stock has been absorbed and the rice and asparagus is tender. Stir in half of the parmesan cheese.

Serve the risotto with the remaining parmesan sprinkled on top.