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
You may also like
Pork belly with apple purée, Tenderstem broccoli & dauphinoise potatoes
Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at theprinthousetenterden.com
Pan fried king scallops with minted pea purée & crispy Parma ham
Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at theprinthousetenterden.com
Lemon meringue gâteau
Chef’s tip: I use paper loaf tin liners in a loaf tin or you could use non-stick baking paper and, of course, you could do a circular one in a cake tin but make sure it is a spring clip...