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Delicious Asparagus & Pea Risotto with Cheesy Topping
Classic
serves 4
This asparagus and pea risotto is creamy, fresh and deeply comforting. Arborio rice is slowly cooked with stock for a silky texture, then finished with sweet peas, tender asparagus and plenty of cheese.
It is perfect for spring dinners and easy entertaining.
15 mins prep30 mins cook45 mins total
Heat oil and half the butter in a wide pan.
Cook onion until soft, then add garlic for 1 minute.
Add rice and stir for 2 minutes until coated.
Pour in wine and reduce, if using.
Add hot stock gradually, stirring frequently until absorbed.
After 12 minutes add asparagus and peas.
Continue adding stock until rice is tender with slight bite.
Stir in remaining butter and parmesan, season, and serve.
Keep cooking
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