Asparagus and Pea Risotto with Lemon and Crème Fraîche
Serves: 2 Ready in: 30 to 60 mins
Ingredients:
600ml vegetable stock
25g butter
4 spring onions, finely chopped
2 garlic cloves, crushed
1/2 green chilli, deseeded and finely chopped
150g Arborio rice
1/2 glass of vegetarian white wine
half a bundle (approx 125g) British asparagus
100g British peas
2 tbsp grated vegetarian Parmesanstyle cheese
3 tbsp crème fraîche
juice and zest of one small lemon
handful of chives, finely chopped
method:
- Place the stock on a slow heat and keep it there while you are making your risotto.
- In a separate large pan, melt your butter and then add the spring onions, garlic and chilli and sweat until soft for five minutes.
- Then add the Arborio rice and mix round well so it absorbs all the flavours, before adding the wine.
- When the white wine has been absorbed, add the asparagus spears and start adding the stock, ladleful by ladleful, adding the next one when each has been absorbed.
- After 15 minutes of continual stirring and adding the stock, taste and adjust the seasoning and then add the peas.
- After a further five minutes, turn the heat off then add the vegetarian Parmesan-style cheese, lemon zest and juice plus the crème fraîche. Sprinkle with the chives to serve.
