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Asparagus and pea risotto


Asparagus and pea risotto

Ingredients

  • 3 cups vegetable stock
  • 1 tbsp olive oil
  • ½ onion, finely sliced
  • 1 cup arborio rice
  • 1 clove garlic, finely chopped
  • 1 cup peas
  • 1 bunch asparagus, chopped
  • 20g butter
  • ¼ cup Parmesan cheese, finely grated
  • 2 tbsp basil leaves
  • salt and pepper, to season

Method

  1. Heat stock in a saucepan. In a non-stick frying pan over medium heat, add oil and onion and cook until soft. Add rice and garlic and cook, stirring for 1 to 2 minutes or until rice looks translucent. Start adding the hot stock, half a cup at a time, and stir constantly until all of the liquid has been absorbed. Continue until rice is almost cooked through. Add peas and asparagus and cook for a further 2 minutes; season with salt and pepper. Remove pan from heat and stir in butter and Parmesan. Spoon risotto onto 2 plates or shallow bowls and sprinkle with basil leaves. Serves 2.
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