Mint and pea risotto
Ingredients
- 2 shallots, finely diced
- 6 cloves garlic, finely chopped
- 1 celery stick, finely chopped
- 300g bunch asparagus
- 4 cups vegetable stock
- 1 cup arborio
- 200ml dry white wine
- Mint, finely chopped
- Zest and juice 1 lemon
- 200g frozen peas
- 50g butter
- ¼ cup nooch
- 1 tsp chilli flakes
- 150g frozen peas
- 70g spinach
- 1 tbsp neutral oil
- Juice 1 lemon
- Handful parsley
Steps
- Put 150g frozen peas in a bowl and cover with boiling water for 30 seconds.
- Drain and transfer to a blender and whizz with the spinach, oil, lemon and parsley until smooth. Season.
- Heat oil in the wok and cook shallots, garlic, celery and asparagus stalks until softened.
- Meanwhile, put the stock in a pot and gently heat. Keep warm on a low heat.
- Stir the rice into the vegetables to coat the grains in the oil, lightly toast the rice.
- Pour in the wine, bring up to a fast simmer and cook until most of the wine has evaporated.
- Start adding stock a ladleful at a time, stirring often, adding more once the previous stock has been absorbed.
- Once rice is almost cooked stir in the asparagus tips, mint, peas and pea purée. Cook until the rice is tender.
- Stir in the butter, chilli flakes, lemon juice, zest and nooch. Season with salt and pepper.