Best Ever Asparagus and Pea Risotto
Enjoy this stunning risotto. It requires a little more effort but you're repaid with vibrant spring veg in every forkful.
Method
Based on 2 servings, adjust as needed.
Step 1
Snap the woody ends off the asparagus. Cut the tips off the asparagus, and slice the stalks into rounds. Pod the peas, (if using fresh).
Step 2
Bring the stock to the boil in a small saucepan, tip in the asparagus tips, sliced asparagus and peas and cook for 1 min. Scoop out into a bowl using a slotted spoon and set aside.
Step 3
Heat most of the oil in a large, shallow saucepan over a low heat and cook the onions for 8-10 mins until soft but not translucent. Stir in the rice to coat in the onions and oil, turn the heat up slightly and cook for 3 mins. Pour over the wine (or vermouth), then stir and simmer until the liquid has evaporated.
Step 4
Add a ladleful ofthe hot stock stirring vigorously and only adding more when the first ladle has been absorbed by the rice. Keep adding stock in this way until it is absorbed, the pan is dry and the rice is al dente (about 15 mins), then add the cooked asparagus and peas, and cook for 3-4 mins more until the rice is just tender and you can see the bottom of the pan when you draw a spoon through it.
Step 5
Remove from the heat and leave to stand for a minute, then beat in the butter, most of the cheese, a squeeze of lemon juice and some seasoning. Stir until the cheese has melted and the risotto is thick. Serve in warmed bowls topped with the pea shoots (if using), the rest of the cheese and a drizzle of olive oil.
- Ingredients
- Based on 2 servings
-
1 litre Vegetable Stock, or chicken stock if not vegetarian 1x Sainsbury's Veg Stock Pots x4 112g -
200g Risotto Rice 1x Sainsbury's Arborio Risotto Rice 500g -
30g Parmesan, or vegetarian alternative, finely grated, plus the rind, if available 1x Sainsbury's Grana Padano Cheese 200g -
2 tbsp Olive Oil, plus a drizzle 1x Sainsbury's Olive Oil 500ml -
1 Onion, finely chopped 1x Sainsbury's Onions Loose -
100ml White Wine, or vermouth 1x Sainsbury's House Sauvignon Blanc (Small bottle) 18.7cl -
30g Cold Butter, cut into cubes 1x Sainsbury's British Butter, Unsalted 250g -
1 tsp Lemon Juice 1x Sainsbury's Lemons -
40g Pea Shoots 1x Sainsbury's Pea Shoot & Babyleaf Salad 80g -
300g Fresh Peas, podded and pods reserved, or use 100g frozen peas 1x Sainsbury's Peas 500g -
250g Asparagus 1x Sainsbury's Asparagus Spears 250g