Asparagus and Garden Pea Risotto

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 tbsp olive oil
• 1 onion
• 250g/9oz risotto rice
• ¼ bottle white wine
• 290ml/10fl oz/½ pint chicken stock
• 1 bunch asparagus
• 150g/5oz fresh peas
• 100g/4oz mature cheddar
• 25g/1oz parmesan

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Snap or trim the woody ends off the asparagus, then cut the tips off and set them aside. Slice the stalks into short pieces. Finely chop the onion.

2. Heat the olive oil in a heavy saucepan over medium heat. Add the chopped onion and cook for about 5 minutes, stirring, until soft but not browned.

3. Pour the chicken stock into a separate saucepan and keep it at a gentle simmer over low heat beside the risotto pan.

4. Add the risotto rice to the onion and stir for 2 minutes until the grains look glossy and slightly translucent at the edges.

5. Pour in the white wine and stir until it is almost fully absorbed by the rice, about 2 minutes.

6. Add the hot stock one ladleful at a time, stirring often and adding more only when the liquid has been absorbed. Cook for about 12 minutes.

7. Stir in the asparagus stalks and continue adding stock and stirring for about 6 minutes more, until the rice is nearly tender with a slight bite.

8. Add the asparagus tips and the fresh peas and cook for 3 to 4 minutes, until the vegetables are bright green and tender and the rice is creamy.

9. Take the pan off the heat. Stir in the grated mature cheddar and parmesan, cover, and rest for 2 minutes before serving.