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Asparagus, pea and mint risotto (risotto primavera)

Name: Asparagus, pea and mint risotto (risotto primavera)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Serves 4-6
Cuisine: Italian recipes
Ingredients: 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

Published: 13 Jul 18
Updated: 16 Apr 24

This asparagus, pea and mint risotto (or ‘primavera’) 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.

Easy
April 2018

Test kitchen approved

Serves 4-6
Hands-on time 40 min

This asparagus, pea and mint risotto (or ‘primavera’) 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.

Nutrition: For 6 servings

Calories: 513kcals
Fat: 20.1g (8.1g saturated)
Protein: 15.5g
Carbohydrates: 58.1g (5.8g sugars)
Fibre: 6.7g
Salt: 1.1g

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Ingredients

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

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Method

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.