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

  1. Snap off the woody ends from the asparagus and discard them.
  2. Chop the bases of the asparagus spears into ½cm slices, keeping the asparagus tips. Set the tips aside.
  3. Colour the onion in a pan with some oil for 10 mins before adding the garlic and the chopped asparagus stems. Stir for 1 min, then add the Arborio rice.
  4. After 1 min add the wine and let it bubble.
  5. Add the stock one ladleful at a time until the rice is cooked (about 25-30 mins). The texture should be creamy.
  6. Stir through the asparagus spears, peas, cooked edamame beans and cheese. Add a knob of butter and put a lid on the pan for 5 mins.
  7. Season and serve with extra grated cheese and a drizzle of oil, plus the fresh mint and basil. 

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