Recipes
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.
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