Simple Spring Asparagus and Pea Risotto
Ingredients
3 tbsp Biona Extra Virgin Olive Oil
2 onions, chopped
2 tbsp Biona Garlic Paste
250g Biona White Risotto Rice
600ml vegetable stock
400g green asparagus, chopped
250g frozen peas
1 lemon
Parmesan cheese
Salt
Pepper
Method
- In a large saucepan, heat up some olive oil over medium-low heat. Add onions and fry until translucent. Add garlic paste and cook for 2 mins. Add the risotto rice and keep frying for approx. 5-7 minutes while stirring constantly. The rice should be translucent, not browned.
- In the saucepan, add the vegetable stock little by little, just enough at a time until the rice is covered. Let it simmer until the liquid has been absorbed almost completely before adding the next ladle of stock. Repeat until the risotto rice is cooked but still tender to the bite, which will take approx. 20 minutes. Stir constantly to avoid any burning.
- Next, add asparagus to the risotto approx. 10 minutes before it's done. After another 5 minutes add the peas and let everything cook until the risotto is done.
- Season risotto with fresh lemon juice, Parmesan cheese, salt, pepper to taste, and then you are ready to serve and enjoy.
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