Risotto is something that I hadn’t eaten for a few years as it tends to be reliant upon Parmesan cheese, which contains calves rennet, however since the introduction of various veggie friendly (and much cheaper!) alternatives in the supermarkets, risotto is back on the menu! This recipe is a nice fresh one for Spring…
Serves 4 or 6 as a starter
1 large onion, finely chopped
350g frozen peas, defrosted
1.6l good vegetable stock from bouillon
200ml white wine
350g risotto rice
30g vegetarian Parmesan
100g fresh asparagus spears
Salt and pepper
1. Place the butter in a large frying pan, melt then add the onion and sauté gently for about 10 minutes until soft.
2. Place half of the peas in a food processor with a little olive oil and whizz until puréed.
3. Add the rice to the onion and stir to coat for approx. 1 minute before adding the wine.
4. When the wine is absorbed, gradually add the stock a small amount at a time and stir continuously for 20-25 minutes until this is all absorbed and the rice has a creamy texture.
5. When complete, take off the heat and add the puréed peas, the whole peas, the cheese and seasoning and stir gently.
6. Meanwhile, gently steam the asparagus for 10 minutes until soft.
7. Serve the risotto warm and top with the asparagus, a drizzle of olive oil, and more grated cheese if desired.