SPRING ASPARAGUS AND PEA RISOTTO

Ingredients

• 2 cups Risotto rice

• 50 g Parmesan, grated

• 4 Woolworths asparagus spears

• creme fraiche

• 7 cups organic vegetable stock

• 1/4 cup white wine

• 8 garlic cloves, roughly chopped

• 1 medium onion, finely chopped

• 50 g unsalted butter, melted

• Mint, to garnish

• 150 g sugar snap peas, blanched, for serving

• 80 g Hand shelled fresh peas

• 2 x 100 g Woolworths mini asparagus, finely sliced

Cooking Instructions

1. Place the vegetable stock in a small pot and bring the heat up to a gentle simmer.

2. Heat a large, non-stick frying pan over a medium heat. Add a little olive oil and 25g butter, followed by the onion. Cook for 3 minutes until the onion has softened but not browned.

3. Add the garlic and risotto rice and stir until the rice turns slightly translucent and begins to gently fry.

4. Pour in the white wine and let it bubble away until almost nothing remains.

5. Reduce the heat and start adding the stock, one ladle at a time. Stir gently but constantly. When you are approximately 2 ladles away add the peas and asparagus. Continue to add the stock and cook until the rice is al dente.

6. Season with salt and pepper and stir the remaining 25g butter into the risotto.

7. Finish with parmesan cheese, crème fraiche and fresh shaved asparagus spears.

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