Categories: May

Ingredients

• 100g asparagus, trimmed
• 125g frozen peas
• 1 litre vegetable stock
• 75g butter
• 2 small shallots, chopped
• 350g risotto rice
• 100ml dry white wine
• lemon juice
• handful of mint leaves
• 30g freshly shaved Grana Padano cheese

Directions

1. Cook the asparagus in salted boiling water for 1-2 minutes, until just cooked but still with some bite. Remove with a slotted spoon, refresh under cold water and set aside. Add the peas to the pan and cook for 2-3 minutes. Refresh and set aside.

2. Bring the stock to a gently simmer in a saucepan. Melt 25g butter in a large frying pan. Add the shallots and cook for 2 minutes, until softened. Add the rice and stir for 1 minute, until translucent. Increase the heat, add the wine and cook until evaporated.

3. Reduce the heat slightly, add a ladleful of the stock, stirring, until almost absorbed. Continue until all the stock is used up – takes about 20-25 minutes. Season to taste.

4. When it’s almost ready, melt 25g butter in another pan. Add a squeeze of lemon juice, the asparagus and peas, and toss well. Add the mint leaves. Stir 25g butter and 15g cheese into the risotto. Spoon the peas and asparagus and 15g cheese on top of the risotto to serve.

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