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Lemon Summer Risotto with Peas & Asparagus

Lemon Summer Risotto with Peas & Asparagus

Yields 4 Servings
occasions
Lunch, Dinner
dairy ingredients
Butter, Cheese
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Lemon Summer Risotto with Peas & Asparagus

INGREDIENTS

For the greens:

For the risotto:

DIRECTIONS

For the greens:

1
Pour the stock into a saucepan and bring to steady simmer. Add the asparagus and peas and cook until the asparagus are tender when pierced with a fork, approximately 5 minutes. Drain using a slotted spoon to a bowl of ice water.
2
Add 50g butter and the olive oil in a large frying pan, add the onion and gently fry for about 10 minutes until softened. Add the rice and stir until it is coated.
3
Pour in the white wine and let it bubble until nearly evaporated, then start adding the warm stock, about two ladlefuls at a time, allowing it to be absorbed before adding more. Continue to add the stock and stir regularly until the rice is tender and has a creamy coating. This should take about 15-20 minutes.
4
Add the remaining butter, grated cheese, lemon juice and zest, peas and asparagus (keeping back some for garnish) and gently stir though. Season to taste with salt and black pepper.
5
Serve immediately with a drizzle of extra virgin olive oil, cheese shavings and rocket leaves.

For the risotto:

For the greens:

For the risotto:

Instructions

1
Pour the stock into a saucepan and bring to steady simmer. Add the asparagus and peas and cook until the asparagus are tender when pierced with a fork, approximately 5 minutes. Drain using a slotted spoon to a bowl of ice water.
2
Add 50g butter and the olive oil in a large frying pan, add the onion and gently fry for about 10 minutes until softened. Add the rice and stir until it is coated.
3
Pour in the white wine and let it bubble until nearly evaporated, then start adding the warm stock, about two ladlefuls at a time, allowing it to be absorbed before adding more. Continue to add the stock and stir regularly until the rice is tender and has a creamy coating. This should take about 15-20 minutes.
4
Add the remaining butter, grated cheese, lemon juice and zest, peas and asparagus (keeping back some for garnish) and gently stir though. Season to taste with salt and black pepper.
5
Serve immediately with a drizzle of extra virgin olive oil, cheese shavings and rocket leaves.
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