Risotto with Asparagus & Marrowfat Peas
Enjoy a creamy risotto with fresh asparagus and marrowfat peas. A vibrant, comforting dish perfect for autumn dinners or a cosy family meal.
Courtesy of @troymg
- 31 - 60 Minutes
- Easy
- Serves 2
Method
Ingredients
Ingredients
- 200g Tilda risotto rice
- 1 onion, finely chopped
- 1 garlic clove, minced
- 100ml (Dry) white wine
- 700ml hot vegetable stock
- 150g asparagus, trimmed & chopped
- 100g marrowfat peas (cooked or canned)
- 30g Parmesan (optional)
- 100 g unsalted butter and tsp of oil
How to make Risotto with Asparagus & Marrowfat Peas
-
1. Heat oil and 50g of butter in a pan. Sauté onion and garlic 3 minutes
-
2. Add rice, stir until lightly toasted
-
3. Add wine and cook out for 2 mins (optional)
-
4. Add stock one ladle at a time, stirring until absorbed before adding more (20–25 minutes)
-
5. Regularly folding the rice for an even cook
-
6. When rice is nearly cooked, stir in asparagus (cook 5 minutes)
-
7. Add peas and Parmesan and remaining butter, adjust seasoning to taste, and serve creamy