Asparagus and Peas Risotto
Ingredients
- ⅓ cup butter
- 1 yellow onion, chopped
- 2 garlic cloves, crushed
- 1 celery stick, chopped
- ¼ cup asparagus, chopped
- 1 ½ cups Arborio rice
- ⅘ cup white wine
- 3 cups Vegetable Stock
- ½ cup peas
- 2 tbsp crème fraîche
- ½ cup Bertozzi Freshly Grated
- 1 lemon
- Salt and pepper
- Olive oil
Preparation
- Melt butter in heavy-based saucepan.
- Sweat down the onion and garlic until softened.
- Add in celery and half the asparagus. Cook for 2 minutes.
- Add in Arborio rice and stir until coated in butter and translucent.
- Add wine and stir until alcohol has evaporated.
- Add 2 cups of stock, a ladleful at time, stirring until stock has been absorbed.
- Pour in remaining stock with asparagus and peas.
- Bring to boil and stir until most of stock has been absorbed.
- Remove from heat.
- Stir in crème fraîche, Bertozzi Freshly Grated and the zest and juice of lemon.
- Season to taste.
- Serve sprinkled with lemon zest, Parmigiano-Reggiano.
- Add drizzle of olive oil.
