Pea and Asparagus 'Risotto'
- rootsseedsandleaves
- Apr 10, 2018
- 2 min read
This is a delicious dish that screams springtime. I used organic short grain brown rice (bought from bulk bins to avoid plastic packaging) and asparagus from the village market held every Saturday.
Preparation time: 10 minutes Cooking time: 45-50 minutes
Serves: 2-4
Ingredients:
1.5 cups of short grain brown rice (or arborio risotto rice) A large bunch of asparagus spears 1.5 cups of fresh or frozen peas 1 medium onion, finely chopped 2 garlic cloves, minced 2 tbsp of coconut or olive oil 5 cups of vegetable stock A handful of parsley Juice from 1/2 a lemon 1 tbsp of lemon zest 1/4 tsp of chilli flakes (optional) Parmesan cheese (or plant based alternative)
1. Prepare the asparagus by snapping off the woody base. Wash the tender stalks and cut into pea size pieces, reserving the very tips for later. 2. In a heavy bottom pan (such as a Staub or Le Creuset) fry the onion in the oil for a few minutes, until translucent. Add the garlic and fry for another minute or two. 3. Add the rice and stir so it's coated with the onion and garlic. 4. Add the vegetable stock and the chopped asparagus stalks (reserve the tips for later) and bring to the boil. Reduce to a simmer and cover. After 15 minutes, give the risotto a good stir and continue to cook for another 15 minutes, checking again after 10 minutes that the rice is not sticking. If it is, add a little more stock/water and reduce the heat (Note: if using arborio rice follow cooking time on packet. It won't need to be cooked as long). 5. Preheat the oven to 180°C. In an oven proof dish, add the reserved asparagus tips, a drizzle of oil, the lemon juice and zest. Put on the top shelf in the oven once it's reached temperature and cook for 5-10 minutes until tender. Put aside. 6. Once the rice is tender, add the peas and chilli (optional) and cook for another 5 minutes. Add the chopped parsley, parmesan and asparagus tips, season to taste and stir well.
Serve on warm plates with a generous sprinkle of parmesan cheese.
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