Taste Of The Seasons

 Asparagus Pea Risotto

• 24 (about 3 bunches) thin green Asparagus woody stems snapped off

• 3 Tablespoons olive oil
• 1 medium leek well rinsed, white portion only, sliced
• 100g sliced proscuitto, chopped
• 300g (1 ½ cups) arborio rice
• 1 cup frozen peas
• 3 cups boiling well flavored vegetable stock
• 125g (1 cup) shredded Parmesan cheese
• Freshly ground pepper

Heat oil in a large saucepan, stir-fry leek and proscuitto for 3-4 minutes. Add the rice and cook, stirring often until rice is oil coated. Pour in boiling stock, cover and simmer for 20 minutes, stirring occasionally, until stock is almost absorbed and rice is tender on the outside but has a firm bite in the centre.

Meanwhile, stand peas in boiling water to thaw. Cut asparagus into 3-4cm lengths. Cook in lightly salted boiling water for 1-2 minutes, until just tender. Drain peas and asparagus.

Remove risotto from heat, stir through peas and parmesan cheese. Season with pepper to taste. Gently stir through half the asparagus. Garnish each serving with remaining asparagus.

Serves 4.

Handy tips:

Omit parmesan cheese, replace with grated tasty cheddar cheese. Omit frozen peas, add 100g (2 firmly packed cups) shredded silver beet without stalks in last 5 minutes of cooking.

If rice requires more liquid to finish cooking add ½-1 cup boiling water or stock.

Tel: + 61 3 9696 1980
Mob: 0411 111 793
Fax: + 61 3 9696 0612
E-mail: jml@janetlillie.com.au

132 Park Street, South Melbourne
Victoria, Australia 3205

Trading as Janet Lillie
ABN 70559140305