Best Minted Pea And Asparagus Risotto Recipes

ASPARAGUS, PEA AND MINT RISOTTO

Steps:

• For the pea purée, put the frozen peas in a heatproof bowl and defrost by covering with boiling water for 30 seconds. Drain and transfer to a blender or food processor and whizz with the spinach, rapeseed oil, lemon and parsley until smooth. Season with salt and pepper.
• Heat the 2 tbsp olive oil in a large, heavy-based pan and gently cook the chopped white part of the spring onions, celery and asparagus stalks until softened (about 10 minutes).
• Meanwhile, put the stock in a pan and gently heat until hot but not boiling. Keep warm on a low heat.
• Stir the rice into the vegetables to coat the grains in the oil, then cook for 1-2 minutes more. Pour n the wine, bring up to a fast simmer and cook until most of the wine has evaporated. Start adding a litre of stock a ladleful at a time, stirring often, only adding more once the liquid has been absorbed by the rice. (This should take around 20 minutes.)
• Meanwhile, make a salsa: chop the reserved green part of the spring onions and mix in a bowl with the mint, anchovies, extra-virgin olive oil, lemon zest and juice. Add salt and pepper to taste. If the rice is still hard after it has absorbed a litre of stock, stir in a little more. As the rice is starting to become plump and tender, about 5 minutes before the end of the cooking time, stir in the asparagus tips, peas and pea purée, then cook until the rice is tender.
• Stir in the butter and pecorino, taste, season and serve with the mint salsa for drizzling over.

MUSHROOM, ASPARAGUS AND PEA RISOTTO

Steps:

• In a medium stockpot, add the chicken stock and heat until warm.
• In a large stockpot set over medium heat, heat the oil until shimmering, about 2 minutes. Saute the mushrooms, shallots and asparagus until softened, 4 to 6 minutes. Add the garlic and saute until fragrant, 1 more minute. Add the arborio rice and a pinch of salt. Saute for 2 minutes. Then add the wine and cook until the liquid is absorbed, 2 to 4 minutes. Add the stock 1 cup at a time and cook, stirring after each addition, until all of the liquid is absorbed. Season periodically with salt and pepper to taste. (This process takes about 30 minutes of cooking and constant stirring.)
• Remove the pot from the heat. Stir in the arugula, peas, cream, Parmesan, butter and lemon juice. Top with the mint and serve.

LEMON RISOTTO WITH ASPARAGUS AND PEAS

Steps:

• Bring stock to a boil in a medium saucepan; turn off heat.
• Melt 2 tablespoons butter over medium heat in another medium saucepan. Add onion; cook, stirring constantly, until translucent, 6 to 7 minutes. Add rice; cook, stirring constantly, until edges of grains are translucent, 2 to 3 minutes. Raise heat to medium-high. Add wine; cook, stirring constantly, until wine has completely evaporated.
• Add 1/2 cup stock; cook, stirring constantly, until stock has been completely absorbed and a wooden spoon drawn through rice leaves a trail in its wake. Continue adding about 4 more cups stock, 1/2 cup at a time, waiting for each addition to be absorbed before adding the next. (It should take about 13 minutes.)
• Stir in the asparagus. Add 1/2 to 1 cup more stock, in same manner as described above. About 1 minute before risotto is done, stir in the peas. Risotto is done when liquid looks creamy and grains are cooked but still slightly firm in centers. (The total cooking time will be 16 to 20 minutes.)
• Remove from heat; stir in 1/2 cup stock. (You may have stock left over.) Stir in zest, juice, remaining 2 tablespoons butter, parsley, and cheese. Season with salt and pepper. Serve with more cheese.