Asparagus and Pea Risotto with Lemon and Crème Fraîche

Cook Vegetarian's avatar
 0 Reviews

Recipe by Cook Vegetarian
Serves 2
Ready in 30 to 60 mins

Ingredients

  • 600ml vegetable stock
  • 25g butter
  • 4 spring onions, finely chopped
  • 2 garlic cloves, crushed
  • 1/2 green chilli, deseeded and finely chopped
  • 150g Arborio rice
  • 1/2 glass of vegetarian white wine
  • half a bundle (approx 125g) British asparagus
  • 100g British peas
  • 2 tbsp grated vegetarian Parmesanstyle cheese
  • 3 tbsp crème fraîche
  • juice and zest of one small lemon
  • handful of chives, finely chopped

Nutritional Information:

Calories: 726
Fat: 38.7gg

How To Cook

  1. Place the stock on a slow heat and keep it there while you are making your risotto.
  2. In a separate large pan, melt your butter and then add the spring onions, garlic and chilli and sweat until soft for five minutes.
  3. Then add the Arborio rice and mix round well so it absorbs all the flavours, before adding the wine.
  4. When the white wine has been absorbed, add the asparagus spears and start adding the stock, ladleful by ladleful, adding the next one when each has been absorbed.
  5. After 15 minutes of continual stirring and adding the stock, taste and adjust the seasoning and then add the peas.
  6. After a further five minutes, turn the heat off then add the vegetarian Parmesan-style cheese, lemon zest and juice plus the crème fraîche. Sprinkle with the chives to serve.
    7. http://www.british-asparagus.co.uk
Vegetarian Giveaways

Comments

0 people have helped to review this recipe.

Leave a Comment

You must sign in or register to leave a comment.

My Cookbook

Keep all your favourite recipes in one place, upload your own, rate other users' creations and sign up to our newsletter packed with exclusive giveaways, news and tips by registering today.

Vegetarian Giveaways Vegetarian Giveaways

Like this recipe?

Share this with friends!

On Sale Now!

June issue of CookVeg is available now
Supermarket logos Subscribe Today

Cook Vegetarian Magazine

You might also like

Houmous
No rating - be the first!
Tomato and Basil Pizza
No rating - be the first!
Pomegranate and Mozzarella Salad with a Chilli, Mint and Parsley Dressing

Cook Vegetarian! Magazine
http://www.cookveg.co.uk/

Asparagus and Pea Risotto with Lemon and Crème Fraîche
  • Recipe by Cook Vegetarian
  • Serves 2
  • Ready in 30 to 60 mins
    Ingredients
  • 600ml vegetable stock
  • 25g butter
  • 4 spring onions, finely chopped
  • 2 garlic cloves, crushed
  • 1/2 green chilli, deseeded and finely chopped
  • 150g Arborio rice
  • 1/2 glass of vegetarian white wine
  • half a bundle (approx 125g) British asparagus
  • 100g British peas
  • 2 tbsp grated vegetarian Parmesanstyle cheese
  • 3 tbsp crème fraîche
  • juice and zest of one small lemon
  • handful of chives, finely chopped
    How to Cook
  1. Place the stock on a slow heat and keep it there while you are making your risotto.
  2. In a separate large pan, melt your butter and then add the spring onions, garlic and chilli and sweat until soft for five minutes.
  3. Then add the Arborio rice and mix round well so it absorbs all the flavours, before adding the wine.
  4. When the white wine has been absorbed, add the asparagus spears and start adding the stock, ladleful by ladleful, adding the next one when each has been absorbed.
  5. After 15 minutes of continual stirring and adding the stock, taste and adjust the seasoning and then add the peas.
  6. After a further five minutes, turn the heat off then add the vegetarian Parmesan-style cheese, lemon zest and juice plus the crème fraîche. Sprinkle with the chives to serve.
Copyright © Maze Media (2000) Limited