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Monday, May 07, 2007
0 Comments ::  :: < 30 Minutes, Serves 4, Vegetarian, Main Course, Rice
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Risotto with fresh Asparagus and Peas
Ingredients:
- 300 g Arborio rice
- 2 tbsp Olive oil
- 25 g Butter
- 2 Shallots, chopped
- 2 Garlic, chopped
- 400 g Asparagus, trimmed
- 1 litre hot Vegetable stock
- 100 g Peas
- 75 ml dry White Wine
- 85 g Parmesan, grated
- Salt and Pepper
Method:
- Heat oil and butter in a shallow pan then fry shallots for 5 minutes.
- Stir into the shallots, garlic and rice and mix well until rice is well coated with the oil.
- Add 200 ml of the vegetable stock, mix well and gently simmer until the liquid has evaporated. repeat this process three times.
- Add the final 200 ml stock with asparagus and peas, then simmer until the stock has evaporated.
- Add white wine and parmesan and cook for 3 minutes. Season with salt and pepper.
- Serve with parmesan sprinkled on top.
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