A Fresh Taste of Spring: Asparagus and Pea Risotto Spring is the season of renewal, and what better way to embrace it than with a dish that celebrates fresh, seasonal produce? Our Spring Asparagus and Pea Risotto is a comforting yet light meal, perfect for those breezy spring evenings. With tender asparagus and sweet peas from Camberwell Fruit & Veg, this creamy risotto is the ultimate seasonal delight. Pair it with a crisp white wine for a meal that screams spring in every bite!
Ingredients:
- 1 cup Arborio rice
- 1 bunch fresh asparagus, trimmed and chopped
- 1 cup fresh peas (or frozen if unavailable)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 litre vegetable stock, kept warm
- 1/2 cup white wine
- 1/4 cup grated parmesan cheese
- 2 tbsp olive oil (from Nick & Sue’s Gourmet Deli)
- Salt and pepper to taste
- Fresh parsley for garnish
Method:
- Heat olive oil in a large pan over medium heat. Add the chopped onion and garlic, cooking until soft and fragrant.
- Stir in the Arborio rice and cook for 1-2 minutes until lightly toasted.
- Pour in the white wine and cook until it’s mostly absorbed by the rice.
- Gradually add the vegetable stock, one ladleful at a time, stirring constantly. Allow each addition of stock to be absorbed before adding more.
- When the rice is halfway cooked, stir in the chopped asparagus and peas.
- Continue adding stock and stirring until the rice is creamy and tender, and the vegetables are cooked.
- Remove from heat and stir in the grated parmesan cheese. Season with salt and pepper to taste.
- Garnish with fresh parsley and serve immediately.