Veggie Pea and Asparagus Risotto
A classic pea and asparagus risotto flavoured with white wine, parmesan & garlic, mixed with peas & asparagus, topped with crushed crispy parsnip chips
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at socook.co.uk.
Cooking tools:
- Peeler
- Grater
- Baking sheet
- Oven
- Stove
- Saucepan
- Skillet
- Wooden spoon
- Ladle
- Chef's knife
- Cutting board
- Colander
- Mixing bowl
- Measuring cup
- Kitchen timer
- Serving bowl
- Plate
Ingredients
- 1/2 bunch asparagus
- black pepper (to taste)
- 20 grams butter
- 1 stick celery
- 60 grams frozen peas
- 1 clove garlic
- 1 whole onions
- 30 grams parmesan or pecorino cheese
- 1 whole parsnips
- 120 grams risotto rice
- salt (to taste)
- 1/2 cube stock cube veg
- 1/2 tbsp sunflower oil
- 500 ml water
- 100 ml white wine
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