Spring (well, Summer) Fever: A Risotto Recipe


I’ve never done a recipe post before, but this risotto was so delicious I just had to share it. I ordered a glut of asparagus at the weekend, and had some arborio rice in the cupboard so immediately thought of a lovely, fresh risotto with spring flavours for dinner.

I’m aware that as it’s June 1st it’s now *officially* summer however the weather doesn’t seem to know (looks out of window at gloomy rain)…

This risotto recipe doesn’t take ages to cook – about 30-40 minutes max – but all that stirring of the stock may get a little tedious. Stick with it. It’s worth it.

The Ingredients (serves 2):

  • 6-8 asparagus spears, woody ends removed
  • 75g of frozen peas or petit pois
  • 1 tbsp olive oil
  • 1 small onion, chopped
  • 1 garlic clove, chopped
  • 200g risotto rice (eg carnaroli or arborio)
  • 250ml white wine or vermouth (I used to work with Martini so I still have a massive bottle of vermouth that needed using up)
  • 500ml hot vegetable stock
  • Squeeze of lemon juice
  • 25g unsalted butter
  • 50g Parmesan grated
  • salt and freshly ground black pepper

The Method:

Firstly, cook the asparagus whole along with the frozen peas in a saucepan of boiling water for a couple of minutes. Drain and allow to cool, then chop the asparagus into small pieces and put to one side with the peas.

For the risotto, heat the olive oil in a pan and gently fry the chopped onion and garlic until softened but not brown. Add the rice and fry for one minute, stirring frequently, until all the rice is coated in the oil. Add the glass of wine or vermouth and simmer until all the liquid is absorbed by the rice.

Now for the boring part – add the hot chicken stock a ladleful at a time, stirring as you do to ensure the stock is completely absorbed by the rice, until the rice is cooked and all the stock is absorbed. This may take 20-30 minutes so my trick is to get a good audio book or podcast to listen to whilst you stir (try Serial if you’ve never listened before. Amazing).

Once the rice is cooked, season with salt and pepper to taste and stir in the peas, asparagus and a splash of lemon juice to add freshness. Once mixed through, add the butter and parmesan and stir well.

Calorie wise, without the toppings off below, it comes in at around 550 calories so it’s a lovely light dish for dinner.

& To Top It Off:

I served mine with an avocado and peashoot salad with a dressing of lemon juice and olive oil. I also added about 30g of ricotta and 1-2 slices of parma ham, but you can leave it off if you’re doing #MeatFreeMonday.

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9 thoughts on “Spring (well, Summer) Fever: A Risotto Recipe

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