Asparagus Lemon Mint and Pea Risotto

Asparagus Lemon Mint and Pea Risotto
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Category: main dish

Ingredients

1L hot Vegetable Stock (you may need more or less depending on how the risotto cooks)
1 tbsp Olive Oil
Small knob of Butter
½ Large Onion (finely diced)
300g Risotto rice (I used Carnaroli)
125ml White Wine
1 bunch of Asparagus (tips kept whole, stalks cut into discs woody ends discarded)
50g Butter
50g grated Parmesan
Bunch of Mint (leaves picked and chopped)
Zest and Juice of 1 Lemon
100g Frozen Peas

Preparation

Read full details on:
paulsfoodworld.com

Comments
Added 3 years ago by:
PaulsFoodWorld PaulsFoodWorld
     5 recipes
1 person cheffed this recipe
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