Enjoy the freshness of spring with our Spring Asparagus Risotto recipe! Packed with the goodness of iron-rich asparagus, this dish is a delightful blend of health and taste. Low in calories and high in fibre, asparagus adds a crunchy twist to the creamy risotto.
Spring Asparagus Risotto
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Ingredients
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1 bunch asparagus, coarsely chopped
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2 cloves of garlic
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300g risotto rice
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175ml white wine
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1L vegetable stock
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1⁄2 cup frozen peas
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1 zucchini, sliced
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Handful of snow peas, chopped
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Mint and Parsley, chopped
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Parmigiano, grated
Directions
Heat a large saucepan over medium heat. Add a tbsp olive oil, leek and garlic. Cook until soft, around 5 minutes.
Add the risotto rice and cook for a minute. Pour in white wine and stir. Cook until the wine evaporates.
Gradually add the vegetable stock, one cup at a time. Let the rice soak up the stock each time before adding more stock. Repeat this until the stock is finished or the rice is cooked.
In a separate pan over medium heat, add a tbsp of olive oil and the zucchini, asparagus, and snow peas. Let cook for a couple of minutes until soft. If they start to burn, add a dash of water to the pan.
Add the vegetables including the peas to the risotto and mix for a minute or so. Season and garnish with fresh herbs and parmigiano.
