Risotto with Asparagus & Marrowfat Peas Recipe | Tilda Rice UK
Enjoy a creamy risotto with fresh asparagus and marrowfat peas. A vibrant, comforting dish perfect for autumn dinners or a cosy family meal.
Ingredients
- 200g Tilda risotto rice
- 1 onion, finely chopped
- 1 garlic clove, minced
- 100ml (Dry) white wine
- 700ml hot vegetable stock
- 150g asparagus, trimmed & chopped
- 100g marrowfat peas (cooked or canned)
- 30g Parmesan (optional)
- 100 g unsalted butter and tsp of oil
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