Prep time:
Cooking time: 45 minutes
Total time:
Serves: 4
500g fresh asparagus
2 onions, finely chopped
4 garlic cloves, crushed
300g Arborio risotto rice
150ml white wine
1.4ltr hot stock
100g frozen peas
200g frozen edamame beans
45g or 2tbsp grated Parmesan or Pecorino, plus extra for grating
Knob of butter
Fresh basil and mint leaves, roughly chopped
Simple and full of fresh spring flavours, I often make asparagus risotto but decided to bulk this one out with everything green I could lay my hands on. Method Snap off the woody ends from the asparagus and discard them. Chop the bases of the asparagus spears into ½cm slices, keeping the asparagus tips. Set … Continue reading "Feasts for Families :: Spring Risotto"
Simple and full of fresh spring flavours, I often make asparagus risotto but decided to bulk this one out with everything green I could lay my hands on. Method
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