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
A Piece of Cake: Banana Loaf
Rope in some extra help – this recipe is great for the kids to get messy with Method: Preheat your oven to 180°C, fan 160°C, gas 4. Oil and line a 2lb loaf cake tin. Put the bananas still in...
A Piece of Cake: Cinnamon ‘Breakfast in Bed Cake’
Method: Preheat oven to 160°C, fan140°C, gas 3. Oil and line an 8 inch spring form cake tin. Mix cinnamon, salt and brown sugar in a bowl and leave to one side. Add the lemon juice to the milk. Beat...
A Piece of Cake: Rhubarb Crumble and Custard Cake
To make the crumble: Put all crumble ingredients into a bowl and rub until it resembles chunky breadcrumbs. To make the cake: Preheat your oven to 160°C, fan 140°C, gas 3. Oil and line 2 x 8 inch spring form...