Sunday, 16 June 2013
Asparagus, Pea and Mint Risotto.
In a large frying pan soften a chopped onion in olive oil.
Add a cup full of risotto rice and stir around to coat the rice.
Add half a glass of white wine raise the heat and cook off the alcohol - season.
Adjust the heat and ladle in a small amount of the warm stock, stirring the rice to let it absorb the stock. Keep adding small amounts of stock as the rice cooks stirring regularly.
A couple of mins before the rice is cooked add some frozen peas (give a few extra mins if using fresh).
When the rice is cooked through and the last of the stock is just asorbed take off the heat and mix in the chopped asparagus spears and chopped mint.
Stir in grated parmesan and allow to rest for a few minutes before serving.