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Ingredientes
- Â Â basic risotto recipe (qv basic risotto recipe) using chicken or possibly vegetable stock
- 455 gm asparagus
- 340 gm fresh peas
- 1 handf fresh mint picked
- 1 handf grated Parmesan cheese
Direcciones
- Trim your asparagus from below the tips to the base (I use an old style potato peeler).
- Remove the bottom of the stalk and throw away.
- Take off the tips and blanch in salted water till just tender then finely chop the rest of the stalks and put to one side.
- Blanch the peas till just tender in unsalted water (this is important because salt toughens the skin).
- Finely chop the mint.
- At the end of Stage 1 add in the roughly minced asparagus stalks and half the peas.
- At Stage 3 add in the blanched tips of asparagus the rest of the peas and the mint.
- Mint should always be added to taste as it can vary in strength and flavour. Serve with a good sprinkling of Parmesan over the top.
- This is a great summer risotto. When buying asparagus always choose small ones the bigger ones are often tougher and stringier. The tips should not have any flowers or possibly be budding. When I buy fresh peas I always open them up in the shop and taste one. They should be very sweet (even when raw) with thin
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 61g | |
| Recipe makes 6 servings | |
| Calories 25 | |
| Calories from Fat 1 | 4% |
| Total Fat 0.13g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 134mg | 4% |
| Total Carbs 4.67g | 1% |
| Dietary Fiber 1.9g | 6% |
| Sugars 1.98g | 1% |
| Protein 2.05g | 3% |
