A Risotto for Early Summer

Ingredients

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

• 450ml vegetable stock, made wth half a stock cube
• 4 asparagus spears, trimmed (trimmings kept) and each spear sliced into 4
• 200-250g/8-9oz peas in the pod, about 85g/3oz podded (pods kept)
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 85ml risotto rice
• 3 tbsp white wine (keep the rest of the bottle chilling)
• small handful of freshly grated Parmesan (or vegetarian alternative)
• small handful of rocket and a few Parmesan (or vegetarian alternative) shavings, to serve

Directions

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

1. Pour the stock into a small pan with the asparagus trimmings and the pea pods. Simmer gently for 15 minutes, then strain into a clean pan and keep warm over low heat.

2. Bring a pan of water to the boil, add the asparagus pieces and the podded peas, and cook for 2 minutes. Drain and set aside.

3. Heat the olive oil in a heavy saucepan over medium heat. Add the finely chopped onion and soften for 5 minutes without browning.

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

5. Pour in the white wine and stir until it is almost fully absorbed.

6. Add the warm stock one ladleful at a time, stirring often and adding more only once the last has been absorbed, for about 18 to 20 minutes until the rice is tender with a creamy texture.

7. Stir in the blanched asparagus and peas and the grated Parmesan, and cook for 2 minutes until heated through.

8. Spoon into a bowl and top with the rocket and Parmesan shavings. Serve immediately.