Spring risotto with asparagus and peas

Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins

A bright risotto that's perfect for spring!

Yields 6

Ingredients

  • 450g asparagus (approximately 250g, once you've trimmed off the woody ends), thinly sliced on the diagonal
  • 1 cup fresh or frozen peas
  • 2 tablespoons butter
  • 1 litre boiling water
  • 3 teaspoons Better than Bouillon chicken base
  • pinch saffron (optional)
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 large onion (approx 20g), finely diced
  • 4 cloves garlic, finely minced
  • 400g (1 3/4 cups) arborio rice
  • 1 cup dry white wine
  • sea salt
  • freshly ground black pepper
  • 75g Parmesan cheese, freshly grated

Directions

  1. In a heavy skillet over medium-high heat, melt the butter and sauté the asparagus until it is just starting to soften (about 5 minutes - you don't want it too soggy).
  2. Add the peas and continue to sauté 2 more minutes. Cover and remove from heat.
  3. Stir the Better than Bouillon base into the boiling water and add the saffron.
  4. In a separate pot, heat the olive oil and butter and over medium-high heat.
  5. Sauté the onions and garlic until softened but not coloured.
  6. Add the rice and stir thoroughly to coat all the rice with the onion mixture.
  7. Add the wine and continue to cook, stirring constantly until most of the liquid has evaporated.
  8. Lower the heat to medium and add about ½ cup of the hot broth.
  9. Stir the rice until the broth has completely absorbed.
  10. Add another ½ cup of the broth and stir until it's completely absorbed into the rice mixture as well.
  11. Continue to add about ½ cup of hot broth at a time until, stirring so the rice absorbs the liquid until you've used all the broth. This should take about 15 minutes.
  12. The rice will still has a slight "bite" when you bite into it (not crunchy but not soft either).
  13. Remove from the heat and stir in the Parmesan.
  14. Season with salt and pepper to taste.
  15. At this point you can either stir the asparagus mixture into the risotto or you can serve the risotto and spoon the asparagus mixture over the top to serve.
  16. Serve immediately.

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