I am loving the sunshine we are seeing here in Cheshire. It’s such a nice feeling to finish work and get to spend time outside in it! This Pea and Asparagus Risotto is fresh and creamy, a perfect dinner to enjoy outside in this hot weather. Why not give it a go this week?

Serves 4

INGREDIENTS

3 Brown Onions

12 Spears Asparagus

1/2 a Small Bowl of Frozen Peas

1/2 a Small Bowl of Frozen Broad Beans

Large Handful Spinach

3 Cloves of Minced Garlic

1 Cup Risotto

1 Cup White Wine

2 Vegetable Stock Cubes

2 Small Blocks of Parmesan

60g Rocket

Pinch of Bicarbonate of Soda

Salt and Pepper to Taste

METHOD

Finely dice two onions. Put in a deep frying pan on a medium heat with approximately 3 cloves of minced garlic and some oil.

Leave to soften, stirring occasionally to stop the onion from sticking to the pan.

Add a cup of risotto to the pan, mix to coat the risotto.

Add a cup of white wine. Leave to simmer for approximately 5 minutes.

In a little pan put a cup of water and a stock cube, heat until the stock cube has combined with the water, then add to the risotto pan. Leave to simmer for 10 minutes.

While the risotto is simmering thinly slice the remaining onion, add to the small pan with some oil. Leave the onions to soften slightly .

Once softened, measure out half a small bowl of frozen peas. Add to the small pan with some hot water and a vegetable stock cube. Leave the peas to defrost then take off the heat.

Add the mixture with a sprig of mint, a handful of roughly sliced spinach and a pinch of bicarbonate of soda into a blender. Blend into a puree and set aside. The bicarbonate of soda helps to keep the puree bright green when heated.

Once the risotto is mostly cooked through, grate a small block of parmesan into the risotto, mix in well.

Measure out half a small bowl of frozen bread beans or peas.

Finely slice the asparagus into chuncks, leaving the tips approximately an inch long. Add the chuncks to the bowl of frozen beans, leaving the tips aside for later.

Pour in your pea puree, mix in. Then add your bowl of frozen beans and chopped asparagus.

Add a bag of rocket (approximately 60g), mix in until wilted.

Add salt and pepper if needed and grate another small cube of parmesan in the pan.

Put some water in your small pan and bring to a boil. Add your asparagus tips for a minute then taken them out.

Plate up the risotto with the asparagus tips on top finish with a finely grated parmesan.

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