Asparagus and Pea Risotto with Lemon and Crème Fraîche

Name: Asparagus and Pea Risotto with Lemon and Crème Fraîche
Prep time: 60 min
Cook time: 60 min
Yield: 2
Cuisine: British
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

Serves: 2

Ready in: 30 to 60 mins

Eco Friendly

Asparagus and Pea Risotto with Lemon and Crème Fraîche Recipe: Veggie

Ingredients
Method

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.

Print Recipe www.british-asparagus.co.uk