Asparagus, Lemon and Mint Risotto
Servings 2 people
Ingredients
- 1 tbsp olive oil
- 200 g asparagus chopped into 2cm long pieces
- 100 g frozen peas
- 2 shallots or 1 onion, peeled and finely diced
- 2 cloves garlic peeled and finely sliced
- 50 ml white wine
- 600 ml vegetable stock
- 30 g parmesan
- 0.5 lemons juiced and zested
- 10 g mint leaves
Instructions
- Heat the olive oil in a pan and gently fry the shallot for 5 minutes and then add the garlic. Add the rice (it will sizzle) and turn up the heat. Don't let the rice or veg catch on the bottom of the pan, so keep it moving. Pour in the wine and coom off.
- Add the stock to the rice a ladle at a time, stirring and waiting until it has been fully absorbed before adding the next. Turn the heat down to low so the rice doesn't cook too quickly, otherwise the outside of each grain will be stodgy and the inside hard and nutty and continue to add ladlefuls of stock until only one is remaining.
- Add the asparagus pieces, the lemon zest and the final ladle of stock and cook until the stock has been absorbed and the asparagus is almost cooked. Add the peas and cook for a further couple of minutes until they have defrosted.
- Turn off the heat and add the lemon juice, torn mint leaves and cheese and stir until all combined and then serve.
