Pea, Leek and Asparagus Risotto Recipe



Pea, Leek and Asparagus Risotto Recipes

Ingredients :

8 oz (250g) asparagus

6 cups (48 fl oz / 1.5 L) vegetable stock

3 tbsp olive oil

1 medium leek, trimmed, washed and finely sliced

2 cloves garlic, crushed

12 oz (375g) fresh peas

1.25 cup (8.75 oz / 275g) arborio rice

3.5 oz (105g) freshly grated parmesan cheese

1 tbsp butter

1/4 cup (1/2 oz / 15g) freshly chopped flat-leaf parsley

sea salt and freshly ground black pepper, to taste

Method :

Trim asparagus and cut each stalk crosswise into 4 pieces. Bring a saucepan of water to a boil. Add asparagus and cook for 1 minute, then remove pan from heat, drain asparagus, and refresh in cold water. Drain again and set aside.

Place stock in a saucepan and bring to a boil over high heat. Reduce heat until stock is just simmering.

Warm oil in a medium to large saucepan over medium heat. Add leek and garlic and cook until leek softens, about 1 minute. Stir in peas and 1/2 cup (4 fl oz / 125ml) stock. Cook for 1 minute, stirring constantly. Add rice and cook, stirring constantly, for 2 minutes. Add 1 cup (8 fl oz / 250ml) stock, stirring constantly. Reduce heat and allow risotto to simmer gently, continuing to stir. As rice takes up liquid, gradually add remaining stock, 1 cup (8 fl oz / 250ml) at a time, until all is absorbed by rice, and rice is al dente and creamy, about 25 minutes. Stir in asparagus, parmesan, butter and parsley.

Season with salt and pepper and serve immediately.

Serves 4-6

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