Take your next Risotto Recipe to the next level – lets try – Pea risotto with Asparagus
The first time I tried risotto it was from a microwaveable packet, all those many moons ago where I was; fumbling about squidging the packet to help separate the grains as instructed before eagerly tearing a 2cm slit on the side and popping in the microwave for 2 minutes, then boom disappointment.
What I expected and what I actually ended up with were completely different. I expected a soft creamy dish with delicate flavors instead I got a stodgy over salted rice infused bag of misery. Never again. Thankfully I learned that making it yourself isn’t hard at all, in fact, it’s one of the easiest things you can make in my opinion, all you need do is follow some basic steps and will get the perfect risotto every time.
The good thing about a risotto is you can switch it up however you like, add whatever you have to hand in the fridge or vegetable rack. Get the basic risotto right and you can add all sorts of flavor combinations.
I was asked by the central England co-op to come up with a recipe that was delicious but easy to make. I love doing these sort of campaigns because it allows me to stretch my creativity. The key things to remember when making any risotto is that first; you have good stock, don’t use the cheapest cubes you can find otherwise your risotto will taste less appealing than fisherman’s wellington boot, if you don’t have homemade stock then go for the jellied cubed variety instead, or fresh stock if you can get hold of it.
The other important thing is the rice, my first choice for any risotto is carnaroli as it holds more starch and so gives an even creamier risotto, but if you can’t get hold of that then use arborio. This recipe will serve 4-6 people, but if you have plenty left over you can chill in the fridge. You can make a dish called arancini with leftover risotto which are little deep-fried balls of risotto joy, there’s plenty of recipes for it on the web.
If you make my Pea risotto with Asparagus Recipe, be sure to take a photo and tag me @onlinefoodblog on Instagram or Twitter. I would love nothing more than to see your creations!
400g risotto rice (carnaroli or arborio) Try out our Pea risotto with Asparagus Recipe and post your results below in the comments…
How to make Pea risotto with Asparagus
1/2 an onion finely diced
150g cubed pancetta
100g frozen peas
120ml white wine (something you would drink)
100g fresh asparagus spears, stalks diced but leave tips whole
850ml good quality warm chicken stock
Freshly grated parmesan, about 50g but you can add more if you love it like I do
Knob of butter
Extra virgin olive oil
Salt and black pepper
4 poached eggs to serve (optional but really good)
400g risotto rice (carnaroli or arborio)
Try out our Pea risotto with Asparagus Recipe and post your results below in the comments…