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Asparagus and pea risotto recipe

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Cuisine: Italian
Servings: Serves 2
Cooking Time: Less than 30 minutes
Course: Lunch, Main

Ingredients

3 cups vegetable stock
1 tbsp olive oil
½ onion, finely sliced
1 cup arborio rice
1 clove garlic, finely chopped
1 cup peas
1 bunch asparagus, chopped
20g butter
¼ cup Parmesan cheese, finely grated
2 tbsp basil leaves
salt and pepper, to season

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Preparation

Heat stock in a saucepan. In a non-stick frying pan over medium heat, add oil and onion and cook until soft. Add rice and garlic and cook, stirring for 1 to 2 minutes or until rice looks translucent. Start adding the hot stock, half a cup at a time, and stir constantly until all of the liquid has been absorbed. Continue until rice is almost cooked through. Add peas and asparagus and cook for a further 2 minutes; season with salt and pepper. Remove pan from heat and stir in butter and Parmesan. Spoon risotto onto 2 plates or shallow bowls and sprinkle with basil leaves. Serves 2.

If you enjoyed this Asparagus and pea risotto recipe then browse more Italian recipes and our most popular hainanese chicken rice recipe.

Italian Restaurants

Displaying 10 of 2156 Italian Restaurants.

	Restaurant	Book Online	Suburb
1.	The Beresford Hotel		Surry Hills
2.	Cellar 47		Shepparton
3.	Valentino's		Northbridge
4.	Smithfield Tavern		Smithfield
5.	Benny's Bar & Cafe		Fremantle
6.	Universal Bar		Northbridge
7.	Arch Rival		Palmerston
8.	Railway Hotel		Fitzroy North
9.	Vibe Cafe Restaurant		St Kilda
10.	Morning Star Estate		Mt Eliza

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