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
This recipe uses:
Arborio Risotto 500g
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
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