Asparagus and pea risotto recipe - asparagus and pea risotto spring recipe
Preparation time: 10 minutes
Cooking time: 40 minutes
25g unsalted butter
4 shallots, finely chopped
250g risotto rice
1 litre vegetable stock, may need a little extra
150g fresh or frozen peas
100g asparagus spears
60g Rachel’s Natural Bio Live yogourt
Salt & Black Pepper
> Melt the butter preferably in a non stick saucepan, add the onion and cook till translucent and soft.
> Add the rice and ensure all the grains are coated in butter and they become see through on the edges.
> Add a ladle of stock and stir, simmer gently until all the liquid has been absorbed. Repeat until all the stock has been used.
> Continue to stir, check the rice is soft, it should be wet and have a little bite. If you need to add more stock do so and continue cooking . Ensure any additional stock is absorbed.
> When the rice is cooked stir in the yogourt followed by the peas and asparagus spears and stir gently. Allow a little time for the vegetables to cook.
> Turn off the heat and place onto serving plates, season and serve with parmesan shavings.
Also in Food & Drink:
> Freezer meals using frozen vegetables
> The cheat's way to healthier meals
> Raw recipes