Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, we’re going to prepare a special dish, spring risotto - asparagus, pea, lemon and mint. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Great recipe for Spring Risotto - Asparagus, Pea, Lemon and Mint. My wife loves risotto and asparagus and I love cooking with fresh English asparagus at this time of year. Great recipe to combine with a glass of white wine. I used English wine from the Cotswolds and asparagus from Kent.

Spring Risotto - Asparagus, Pea, Lemon and Mint is one of the most favored of recent trending meals in the world. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. Spring Risotto - Asparagus, Pea, Lemon and Mint is something that I have loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few components. You can cook spring risotto - asparagus, pea, lemon and mint using 9 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Spring Risotto - Asparagus, Pea, Lemon and Mint:

1. Make ready 1 cup arborio rice
2. Make ready 1 bunch asparagus
3. Prepare 1 cup peas
4. Prepare 1 shallot
5. Make ready 2 cloves garlic
6. Get 1 bunch fresh mint (chopped)
7. Make ready 1-2 cups chicken or veg stock
8. Take Half glass white wine
9. Take Parmesan cheese

Recipes abound for asparagus risotto and with good reason. The delicate flavor of fresh, seasonal asparagus pops against the muted canvas of mild, creamy Arborio rice. A squeeze of lemon, a shaving of Parmigiano Reggiano, and a handful of fresh herbs is all you need to complete this elegant. Gluten-free gf; Vegetarian v " This is such a simple, clean and delicious risotto.

Instructions to make Spring Risotto - Asparagus, Pea, Lemon and Mint:

1. Break the stems off the asparagus spears by hand. - (see tip)
2. Slice the asparagus and sauté with the peas. Set to one side. (This is an important step to keep the asparagus firm at the end and not to over cook with the rice).
3. Dice the shallot and garlic and soften in the pan with oil.
4. Add the rice and a knob of butter. Let the rice take on some flavour.
5. Then add white wine. Let the alcohol evaporate off and then start adding stock little by little.
6. Add the juice of a lemon near the end of cooking so a subtle lemon flavour joins the rice.
7. Keep adding stock until the rice is al dente. You can tell the texture is right when it looks like this. It should still move a little. - (see tip)
   1. When the rice is ready add the greens, grated Parmesan and chopped mint leaves.
8. Tip: I always add a tiny bit more stock and a knob of butter to get a creamy texture.
9. Season with salt and pepper. Serve topped with Parmesan shavings and lemon zest…don’t forget that glass of white wine 😉

A squeeze of lemon, a shaving of Parmigiano Reggiano, and a handful of fresh herbs is all you need to complete this elegant. Gluten-free gf; Vegetarian v " This is such a simple, clean and delicious risotto. When buying asparagus, have a look around because there are lots of varieties available now - purple-tipped, white, thin straggly Japanese, wild Spanish and dozens of good locally grown English. In this recipe, the stalks are finely sliced to. This creamy risotto with asparagus and peas makes a lovely starter, side dish, or vegetarian main course for spring.

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