Asparagus Risotto

16 asparagus stalks, trimmed & cut into large pieces 16
250 ml shelled peas 1 cup
30 ml oil 2 tbsp
1 onion, diced 1
1 fennel bulb, diced 1
250 ml arborio rice 1 cup
750 ml chicken stock 3 cup
15 ml lemon zest 1 tbsp
250 ml parmesan cheese, grated 1 cup
- salt & pepper to taste -

Steam asparagus and peas for 3 minutes or until tender. Rinse under cool water to stop the cooking process.

In a large skillet; heat oil. Add onion and fennel. Cook for about 5 minutes or until softened. Add rice and stir until coated in oil. Add chicken stock 1/2 cup (125 ml) at a time, stirring frequently. As rice absorbs stock, add more, stirring often to prevent rice from sticking. Reserve 1/4 cup (50 ml) to add at the end. The rice should be firm and fully cooked after about 25 minutes.

During the last 5 minutes of cooking; add vegetables and lemon zest. Stir gently. Remove from heat and add the last of the stock, cheese, salt and pepper. Stir until cheese melts.

Serves 4
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Garden Risotto

30 ml olive oil 2 tbsp
1 large onion, chopped 1
2 cloves garlic, minced 2
500 g carrots, chopped 1 lb
500 ml arborio rice 2 cup
2 L chicken stock 8 cup
500 g asparagus, trim & cut into large pieces 1 lb
250 ml fresh green peas 250 ml
250 ml green onions, chopped 1 cup
125 ml fresh basil, shredded 1/2 cup
125 ml parmesan cheese, grated 1/2 cup
15 ml lemon juice 1 tbsp

In a large saucepan; heat oil over medium heat. Add onion, garlic and carrots and saute for 10 minutes or until onion is tender. Stir occasionally.

Stir in rice and half of stock. Bring to boil, stirring often. Reduce heat to low and simmer for 15 minutes. Add asparagus and simmer for 10 minutes.

Stir in peas and remaining stock. Simmer for 10 minutes or until vegetables are tender, mixture is creamy and rice is still slightly firm.

Stir in green onions, basil, parmesan, lemon juice, salt and pepper.

Serves 4
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