Asparagus, pea and mint risotto
- April 2018
- Serves 4-6
- Hands-on time 40 min
This asparagus, pea and mint risotto showcases the best of spring produce, is gorgeously green and best enjoyed al fresco with a glass of rosé in hand.
You can also try serving it with juicy seared scallops.
- 20.1g (8.1g saturated)
- 58.1g (5.8g sugars)
- 2 tbsp olive oil
- Bunch spring onions, white parts and green parts separated and finely chopped (we used some red spring onions for colour)
- 1 large celery stick, finely chopped
- 300g bunch asparagus, stalks finely sliced and tips reserved
- 1-1.25 litres fresh chicken or vegetable stock
- 350g risotto rice
- 200ml dry white wine
- Bunch fresh mint, finely chopped
- 3 anchovy fillets in oil, finely chopped
- 3 tbsp extra-virgin olive oil
- Grated zest and juice 1 lemon
- 200g frozen peas
- 50g butter
- 75g pecorino, grated
For the pea purée
- 200g frozen peas
- 100g spinach
- 2 tbsp rapeseed oil
- Juice 1 lemon
- Large handful fresh parsley leaves
- For the pea purée, put the frozen peas in a heatproof bowl and defrost by covering with boiling water for 30 seconds. Drain and transfer to a blender or food processor and whizz with the spinach, rapeseed oil, lemon and parsley until smooth. Season with salt and pepper.
- Heat the 2 tbsp olive oil in a large, heavy-based pan and gently cook the chopped white part of the spring onions, celery and asparagus stalks until softened (about 10 minutes).
- Meanwhile, put the stock in a pan and gently heat until hot but not boiling. Keep warm on a low heat.
- Stir the rice into the vegetables to coat the grains in the oil, then cook for 1-2 minutes more. Pour n the wine, bring up to a fast simmer and cook until most of the wine has evaporated. Start adding a litre of stock a ladleful at a time, stirring often, only adding more once the liquid has been absorbed by the rice. (This should take around 20 minutes.)
- Meanwhile, make a salsa: chop the reserved green part of the spring onions and mix in a bowl with the mint, anchovies, extra-virgin olive oil, lemon zest and juice. Add salt and pepper to taste. If the rice is still hard after it has absorbed a litre of stock, stir in a little more. As the rice is starting to become plump and tender, about 5 minutes before the end of the cooking time, stir in the asparagus tips, peas and pea purée, then cook until the rice is tender.
- Stir in the butter and pecorino, taste, season and serve with the mint salsa for drizzling over.
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