It’s officially asparagus season, how exciting. Asparagus is one of the most eaten vegetables in our house, mainly because of my daughter. She’s loved it ever since I gave her a bag of it to eat at the zoo at 2 years old.
If you’re wanting to grow these beautiful green spears, you’ll need a bit of patience. It takes three years for the crowns to establish. If you pick from them in year one and two, yields will deplete. It’s a bit like rhubarb in that sense. But now is the best time to plant them. Just pick a good forever spot with lots of sunshine and well draining soil.
This risotto couldn’t be simpler, but is definitely one for a patient cook. You have to be invested when cooking risotto. Ladling in stock a little at a time and keeping on top of stirring can become laborious if not in the mood.
Risotto with Asparagus and Peas
Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
- 4 garlic cloves, minced
- 3 shallots or 1 small onion, finely chopped
- Vegetable stock cube
- 750ml water
- 175g arborio rice (risotto rice)
- 30g unsalted butter
- 40g hard Italian cheese, grated
- 5 spears of asparagus, chopped into 1 inch sections
- Juice of half a lemon
- Pinch of salt
- 100g frozen peas
Prawns would work lovely in this if you have some.
- Add chopped shallots or onion if using, to a heavy based medium pan with the butter, cook until softening. Then add the minced garlic and risotto rice, cook for a few minutes until rice appears translucent.
- Make stock with boiling water and add a ladle of it at a time, leaving the rice to absorb the liquid between each one. Stir frequently.
- With your last ladle of stock, add the chopped asparagus and cook for a further five minutes. Stirring frequently.
- Finally, stir through the peas, lemon juice and grated Parmesan cheese, stir for two minutes and serve.