How to Cook Yummy Spring Risotto Asparagus Pea Lemon and Mint

Without fail recipe ultimate Spring Risotto - Asparagus, Pea, Lemon and Mint easy, tasty, practical.

Good Evening every body, at this time you get present recipe Spring Risotto - Asparagus, Pea, Lemon and Mint with 9 ingredients and 10 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 9 ingredients and 10 stages of easy cooking Spring Risotto - Asparagus, Pea, Lemon and Mint.

Ingredients for Spring Risotto - Asparagus, Pea, Lemon and Mint

1. Prepare 1 cup : arborio rice.

2. Needed 1 bunch : asparagus.

3. Needed 1 cup : peas.

4. Prepare 1 : shallot.

5. Prepare 2 cloves : garlic.

6. Prepare 1 bunch : fresh mint (chopped).

7. Needed 1-2 cups : chicken or veg stock.

8. Prepare Half : glass white wine.

9. Prepare : Parmesan cheese.

If all ingredients Spring Risotto - Asparagus, Pea, Lemon and Mint it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking Spring Risotto - Asparagus, Pea, Lemon and Mint

1. Break the stems off the asparagus spears by hand. (see tip).

2. Slice the asparagus and sauté with the peas. Set to one side. (This is an important step to keep the asparagus firm at the end and not to over cook with the rice)..

3. Dice the shallot and garlic and soften in the pan with oil..

4. Add the rice and a knob of butter. Let the rice take on some flavour..

5. Then add white wine. Let the alcohol evaporate off and then start adding stock little by little..

6. Add the juice of a lemon near the end of cooking so a subtle lemon flavour joins the rice..

7. Keep adding stock until the rice is al dente. You can tell the texture is right when it looks like this. It should still move a little. (see tip).

1. When the rice is ready add the greens, grated Parmesan and chopped mint leaves..

2. Tip: I always add a tiny bit more stock and a knob of butter to get a creamy texture..

3. Season with salt and pepper. Serve topped with Parmesan shavings and lemon zest…don’t forget that glass of white wine 😉.

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