Spring is well and truly in the air. I love that with a change in season it brings new ingredients to play with in the kitchen. And the warmer weather welcomes fresh flavours.
Yesterday I made a big pot of pea and asparagus risotto and we enjoyed it outside. Both kids devoured all but the asparagus. It's understandable since they hadn't tried it before.
I love the fresh look of this one. And the slight crunch the asparagus brings to the risotto. Buon appetito!
Pea and asparagus risotto
. . .
2 tablespoons extra-virgin olive oil, plus extra to serve
1 brown onion, finely chopped
Sea salt and freshly ground black pepper
300g Arborio rice
100ml white wine
1L vegetable stock
1 bunch asparagus, woody ends trimmed, cut into 4cm lengths
1 cup fresh or frozen baby peas
50g Parmesan, finely grated
A few small sprigs of fresh basil, to garnish
. . .
Heat the oil and half the butter in a large saucepan. When the butter has melted add the onion,
season with a little salt and pepper and soften over a low heat for around 10 minutes.
Add the rice and allow to toast for 3-5 minutes, stirring.
Pour in the wine and allow to evaporate for 2-3 minutes.
Add a ladleful of stock and allow the rice to absorb it, stirring occasionally.
When the risotto thickens to a point where you can see the bottom of the pan
when you draw the spoon across it, add another ladleful of stock.
After about 20 minutes taste the risotto to see whether the rice is tender yet firm to bite.
Add the peas and asparagus with the last ladleful of stock.
Remove the pot from the heat, add the remaining butter and parmesan and stir through.
Season to taste, cover and allow to rest for 5 minutes.
Divide among bowls, drizzle with olive oil and scatter with parmesan and basil leaves.
. . .