Asparagus and Pea Risotto (GF)
by James Wright
Asparagus is my favourite vegetable and this makes a great comfort meal as the nights draw in.
450ml gluten-free vegetable stock
4 asparagus spears, trimmed, slice on the diagonal
75g / /3oz peas
1 tablespoon olive oil
1 small onion, finely chopped
75g / 3oz risotto rice
3 tbsp white wine
50g / 2oz parmesan cheese
1. Simmer the stock for 10 minutes and in a separate pan heat the oil. Gently fry the onion for several minutes until translucent, stirring. Add the rice and continue to stir for 1-2 minutes until the grains become see-through at the edges.
2. Add the wine, then 50ml / 2fl oz of the stock. Stir well and simmer gently until all the liquid has been absorbed. Now pour in another 50ml / 2fl oz stock and stir again. Continue adding the stock and stirring.
3. After approximately 10 minutes, when half the stock has been added, sprinkle in the asparagus and peas. Carry on adding the stock in small amounts until it has been absorbed; this will take about 10 more minutes. Now the risotto should have softened until tender.
4. Turn off the heat, then gently stir in the grated Parmesan and season accordingly. Spoon the risotto on to a plate and top with Parmesan shavings.