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.
