Spring asparagus and pea risotto

Recipe by: Claire Winstanley  

Serves:  4
Preparation time:  10-15 minutes
Cooking time: 25-30 minutes

200g mini asparagus, finely sliced
80g hand shelled fresh peas, finely sliced
80g sugar snap peas
1 small handful mint, roughly chopped
50g unsalted butter
1 onion, finely chopped
2 garlic cloves, grated
1/3 cup white wine
2 cups risotto rice
1.5L vegetable stock

For serving
Crème fraiche
6 asparagus spears
50 parmesan, grated

Place the vegetable stock in a small pot and bring the heat up to a gentle simmer.
Heat a large, non-stick frying pan over a medium heat. Add a little olive oil and 25g butter, followed by the onion.

Cook for 3 minutes until the onion turns translucent. Add the garlic and risotto rice and stir until the rice turns translucent and begins to gently fry.  Pour in the white wine and let it bubble away until almost nothing remains. Reduce the heat and start adding the stock, one ladle at a time. Stir gently but constantly.

When you are approximately 2 ladles away add the peas and asparagus. Continie to add the stock and cook until the rice is al dente. Season with salt and pepper and stir the remaining 25g butter into the risotto. Finish with parmesan cheese,  crème fraiche and fresh shaved asparagus spears.