Asparagus and Pea Risotto

You'll know from my previous posts that I was sent a Spring Taster Box from Natoora to try. I was delighted to find some asparagus (a really large bunch!) and some peas in there and risotto immediately came to mind as the lovely fresh flavours would be allowed to shine through. Lowen helped me pod the peas - but I still couldn't tempt her to try one (work in progress on that front). I added some crispy bacon on top, but it's just as good without.

Printable Recipe

Ingredients: serves 2

1 onion, chopped

1 garlic clove, chopped

200g Risotto Rice

500ml Vegetable Stock

Splash of Marsala

Bunch of blanched Asparagus (blanch in boiling water for 3 minutes then refresh in ice cold water to retain colour), chopped

Handful of fresh Peas, blanch with the Asparagus

Handful of grated Parmesan

2 rashers of Bacon, chopped and fried

Method:

Step 1: Heat a couple of TBSP of oil in a large pan and fry the onion and garlic until soft.

Step 2: Add the rice and stir to coat the grains. Add in the Marsala and let it bubble away before adding stock, ladleful at a time. Keep stirring.

Step 3: At the end of cooking stir through the asparagus and peas and finally the Parmesan.

Step 4: Serve up and sprinkle over the bacon bits.

Other recipes you might enjoy:

Strawberry Torte

Tomato, Lemon and Basil Salad

Lemon Carbonara