Green Pea Risotto with Cream of Asparagus

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Try this green pea risotto with its delicate sweet, nutty and grassy flavour that only peas have. Feel free to use your own garden peas.

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Prep Time 5

Cook Time 25

Total Time 30

Servings: 3 medium bowls

Course: Main Course

Cuisine: Italian

Calories: 500

550 gr Uncooked Arborio rice 3 cups uncooked rice should turn into 9 cups which are plenty for 3 medium portions of rice.
1 medium bowl frozen garden peas you can replace with fresh or canned
Belmorso Extra Virgin Olive Oil
1 very small bowl spring onions about 2 small handfuls; I am using ones I froze from fresh but you can use fresh ones too.
1/3 glass white wine
salt and pepper
1 vegetable stock
1.3 litres water
6 teaspoons Asparagus Paté
optional fresh or frozen parsley for garnishing

Add your spring onions to your medium pot and drizzle with Belmorso EVOO. Stir fry for a couple of minutes.
Once the spring onions start to brown, add the rice and toss around for a few minutes to toast each grain.
Next, add the garden peas and season with salt and pepper.
After a couple of minutes, you can pour your white wine in the pot. Then, leave to evaporate.
In the meantime, prepare your stock. Heat up the water and melt the cube in it.
Pour 1/3 of your vegetable stock in the rice pot, mix and leave to simmer for 6 minutes.
Pour another 1/3 stock, mix and leave to simmer for another 6 minutes.
Then, repeat one more time.
After you leave your risotto simmer for the last 6 minutes, you can add the cream of asparagus. I am using Belmorso Asparagus Paté, which is an Italian artisan product made in Puglia.
Mix the cream of asparagus into the risotto, take off the heat and serve.
Grate some parmesan on top & finish with a crack of black pepper and a few parsley leaves.