Delicious Asparagus and Pea Risotto with Cheesy Topping
This comforting and piquant risotto recipe combines fresh asparagus and peas with the creamy richness of mature cheddar and parmesan cheese. Topped with a sprinkle of grated parmesan, this risotto dish is a sure delight for the palate, especially when served with roast chicken.
Ingredients
- 1 Onion finely chopped
- 1 tbsp Olive Oil
- 25g/1oz Parmesan
Method
30m1h
- Heat the olive oil in a spacious saucepan, then add the finely chopped onion and let it sauté for approximately five minutes until it has softened.
- Next, incorporate the risotto rice and keep stirring the mixture for about two minutes, allowing the rice grains to cook until they turn slightly opaque.
- Gently introduce the white wine and chicken stock into this mixture.
- Cook the mixture with regular stirring until the rice is thoroughly cooked. This process usually takes around 12-15 minutes. If the mixture appears too thick, feel free to add more water.
- Meanwhile, rapidly boil the chopped asparagus and fresh peas in boiling water for roughly three minutes. Make sure to drain these boiled vegetables well.
- Combine these freshly boiled vegetables and the grated mature cheddar cheese into the cooked risotto rice.
- Complete the dish by grating a bit of parmesan over the top. This wholesome and delicious risotto pairs beautifully with roast chicken.
Notes
If you prefer a vegetarian version, you can replace chicken stock with vegetable stock.