If you are a fan of Italian food, this risotto recipe is packed full of flavour that all the family will enjoy.
200 g Arborio rice
100 g frozen peas
1 onion, finely diced
1 garlic clove
1 small leek, finely sliced
6 asparagus spears
350 ml vegetable stock, warmed
100 ml white wine
25 g butter/vegan spread
25 g grated parmesan or equivalent strong vegan cheese
Few mint leaves
Cook the peas and refresh in cold water.
Blend or crush half of the peas with the mint and a little warm water to make a puree, before setting aside for later.
Put the butter/vegan spread and a drizzle of oil into a large saucepan over a medium heat and sweat the onions and leeks for 2-3 minutes.
Crush in the garlic and cook for another minute.
Add the risotto rice and stir until completely coated with the butter/oil.
Add the white wine and stir.
Reduce to a low heat and gradually add the warm stock a ladle at a time, stirring continuously and allowing the rice to soak up almost all of the liquid before adding the next ladle. Continue until all of the stock is added - this should take around 15 minutes.
Stir in the pea puree and peas.
Remove from the heat and add a few drops of lemon juice, 2/3 of the parmesan/vegan cheese and season with salt.
Meanwhile cook the asparagus in a frying pan over a low heat with a knob of butter for 5 minutes, add a splash more of lemon juice and season with salt and pepper.
Plate up the risotto and top with the asparagus and remainder of the parmesan/vegan cheese.
Serves: 2 people.