Champagne Risotto with Asparagus and Snow Peas (vegetarian)

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  • Prep Time: 5m
  • Cook Time: 30m
  • Total Time: 35m

Ingredients

  • 30 grams unsalted butter
  • 1 tablespoon olive oil
  • 1 leek, trimmed, washed and finely chopped
  • 2 garlic cloves, finely chopped
  • 300 grams arborio rice (approx 1 cup)
  • 1 cup Champagne (or white wine)
  • 1 liter (4 cups) chicken or vegetable stock, heated
  • 1 bunch asparagus, woody ends chopped off, then chopped into small pieces
  • a handful of snow peas, top and tailed and finely chopped
  • 1/3 cup parmesan cheese, finely grated, plus extra to serve
  • 2 tablespoons mascarpone
  • 2 tablespoons finely chopped parsley to serve

Method

  1. Melt the butter in a large frying pan over a low heat.
  2. Add the leek and cook gently until soft.
  3. Add garlic and cook further for 1 minute.
  4. Add rice and stir to coat the grains.
  5. Increase the heat to medium and add the Champagne, then simmer for 1-2 minutes till almost all the liquid has evaporated.
  6. Stir in the stock one ladleful at a time, allowing each to be absorbed before adding the next. This will take about 20-30 minutes. Test that the rice is cooked, it should have a slight bite, but not be chalky.
  7. Towards the end, stir through the asparagus and snow peas and allow them to soften slightly.
  8. Stir through the parmesan and mascarpone.
  9. Serve sprinkled with finely chopped parsley and more parmesan cheese and ground pepper.

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