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Healthy Asparagus & Green Pea Risotto

This delicious risotto with asparagus and peas makes a lovely starter, side dish, or vegetarian main course for spring.

Method

Snap the woody ends off the asparagus stalks and tip them into a saucepan with boiling water for about a minute.

Scoop out with a slotted spoon and set aside. Finely slice the rest of the stalks into rounds.

Heat the oil in a heavy, wide pan. Cook the onions gently for 5 minutes until soft, stirring often.

Add the chopped asparagus stalks and cook for 2 minutes more.

Add the rice and and continuously stir for a few minutes until it turns semi -transparent and makes a hissing sound.

Stir in the vegetable broth, a ladleful at a time, stirring between each addition until it is absorbed, about 15 minutes.

Try the rice - it should feel just cooked with a slight bite to it.

Stir in the asparagus tips and any last dregs of stock and cook for 1 or 2 mins more. Add the green peas. Stir an extra minute or 2 mins. Remove from the heat and top with parsley. Season generously, cover and leave for a few minutes to settle.

Give the risotto a stir and serve straight away.

Ingredients

175g Risotto arisotto rice


1 tbsp olive oil


1 white onion chopped


1-2 Garlic gloves


4 cups of vegetable broth (water for the rice)


150g asparagus, chopped


1 cup of green peas (fresh or frozen)


Salt and pepper


Fresh parsley to garnish


Serves: Serves Two


Dietaries: Veg

Method

Snap the woody ends off the asparagus stalks and tip them into a saucepan with boiling water for about a minute.

Scoop out with a slotted spoon and set aside. Finely slice the rest of the stalks into rounds.

Heat the oil in a heavy, wide pan. Cook the onions gently for 5 minutes until soft, stirring often.

Add the chopped asparagus stalks and cook for 2 minutes more.

Add the rice and and continuously stir for a few minutes until it turns semi -transparent and makes a hissing sound.

Stir in the vegetable broth, a ladleful at a time, stirring between each addition until it is absorbed, about 15 minutes.

Try the rice - it should feel just cooked with a slight bite to it.

Stir in the asparagus tips and any last dregs of stock and cook for 1 or 2 mins more. Add the green peas. Stir an extra minute or 2 mins. Remove from the heat and top with parsley. Season generously, cover and leave for a few minutes to settle.

Give the risotto a stir and serve straight away.

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