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
- 1
Place the stock on a slow heat and keep it there while you are making your risotto.
- 2
In a separate large pan, melt your butter and then add the spring onions, garlic and chilli and sweat until soft for five minutes.
- 3
Then add the Arborio rice and mix round well so it absorbs all the flavours, before adding the wine.
- 4
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.
- 5
After 15 minutes of continual stirring and adding the stock, taste and adjust the seasoning and then add the peas.
- 6
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.
PER SERVING: 38.7g FAT (Excluding extras)
Asparagus and Pea Risotto with Lemon and Crème Fraîche was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 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
- 1
Place the stock on a slow heat and keep it there while you are making your risotto.
- 2
In a separate large pan, melt your butter and then add the spring onions, garlic and chilli and sweat until soft for five minutes.
- 3
Then add the Arborio rice and mix round well so it absorbs all the flavours, before adding the wine.
- 4
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.
- 5
After 15 minutes of continual stirring and adding the stock, taste and adjust the seasoning and then add the peas.
- 6
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.
PER SERVING: 38.7g FAT (Excluding extras)
Asparagus and Pea Risotto with Lemon and Crème Fraîche was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
