Ingredients
- 1 Litre Hot Vegetable Stock
- 1 Tablespoon Olive Oil
- Small Knob Butter
- 1/2 Large Onion (finely diced)
- 300 Grams Risotto Rice
- 125 Mililitres White Wine
- 1 Bunch Asparagus (Tips kept whole stalks cut into discs)
- 50 Grams Butter
- 50 Grams Parmesan
- 1 Bunch Mint (leaves picked and chopped)
- Zest and Juice 1 Lemon
- 100 Grams Frozen Peas
Recipe Description
Risotto is one of my all time favourite meals, as well as being one of my favourite meals to cook. There’s just something about that al dente rice with the creaminess that surrounds it that can’t be beaten. This recipe is a great fresh spring/summer recipe. The asparagus, lemon, mint and peas go so well together.
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