RISOTTO WITH PEAS +& ASPARAGUS

Slow-cooked, creamy, & delicious, and asparagus is plentiful right now.

1 litre chicken stock
1 knob butter
1 shallot or small onion, finely diced
1 clove garlic
1 cup arborio rice
¼ cup white wine
8 asparagus spears
1 cup fresh peas
100 grams fresh parmesan
salt and black pepper

Heat the stock in a saucepan. Melt the butter in a large non-stick pot, add the onion and garlic and sweat gently over a low heat until clear. Add the rice and stir to coat in the butter. Cook for one minute, then add the wine and cook for two minutes until the alcohol has been absorbed (it should not smell of wine). Add enough of the hot stock to just cover the rice. Stir constantly from this point on, adding stock a ladle at a time. When the last ladle is added, add the asparagus, peas and parmesan, remove from the heat and pop on the lid for 5 minutes to complete the cooking stir well and dish into warm bowls. Top with extra cheese.

 

Recipe courtesy NZ Gardener Garden Diary