Asparagus and pea risotto recipe Recipe

Name: Asparagus and pea risotto recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 600 ml (21.1fl oz) Chicken or vegetable stock; 25 g (0.9oz) Butter; 4 Spring onions, chopped finely; 2 Cloves garlic, crushed and chopped; 0.5 Green chilli, de-seeded and chopped finely; 150 g (5.3oz) Arborio rice; 0.5 Glass of white wine; 125 g (4.4oz) British asparagus; 100 g (3.5oz) British peas; 3 tbsp Creme fraiche; 1 Juice and zest small lemon; 1 handful Chives, chopped finely; 2 tbsp Grated parmesan

Servings: persons

600 ml (21.1fl oz) Chicken or vegetable stock
25 g (0.9oz) Butter
4 Spring onions, chopped finely
2 Cloves garlic, crushed and chopped
0.5 Green chilli, de-seeded and chopped finely
150 g (5.3oz) Arborio rice
0.5 Glass of white wine
125 g (4.4oz) British asparagus
100 g (3.5oz) British peas
3 tbsp Creme fraiche
1 Juice and zest small lemon
1 handful Chives, chopped finely
2 tbsp Grated parmesan

1
Place the stock on a slow heat and keep it there whilst you are making your risotto.
2
In a separate large pan melt your butter and then add the spring onions, garlic and chilli and sweat until soft for 5 minutes.
3
Then add the Arborio rice and mix round well so it absorbs all the flavours, before adding the white wine.
4
When the white wine has been absorbed, add the British asparagus spears and start adding ladleful by ladleful of stock, adding the next one when one has been absorbed.
5
After 15 minutes of continual stirring and adding the stock, taste and adjust the seasoning and then add the peas.
6
Serve with the parmesan, creme fraiche, lemon, and chives to taste.

536

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 600 ml (21.1fl oz) Chicken or vegetable stock, 25 g (0.9oz) Butter, 4 Spring onions, chopped finely, 2 Cloves garlic, crushed and chopped, and more.

Yes, Asparagus and pea risotto recipe falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asparagus and pea risotto recipe

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